Pasta Piselli

January 30, 2013
12 Ratings
Photo by Bobbi Lin
  • Serves 2 to 4
Author Notes

I first had this when I lived in Italy. I was invited to a friend's house for lunch and this soup was served as a first course. (Lunch is a big deal in Italy with multiple courses.) I watched my friend's grandmother make this soup as it took her just a few minutes and a handful of ingredients: chicken stock or broth, homemade (or dried) pasta, peas, egg, and grated Pecorino Romano cheese. Note: You can use Parmesan cheese instead of Romano, or mix them. —sdebrango

Test Kitchen Notes

WHO: Sdebrango currently lives in Brooklyn, NY, and comes from a large Italian family that loves to cook.
WHAT: An easy-peasy Italian pasta that tastes like spring.
HOW: Cook peas and fresh pasta in chicken broth, then add in an egg and a hefty serving of Pecorino Romano cheese to bind it all together in a blanket of cheesy goodness.
WHY WE LOVE IT: This soup's depth of flavor belies its short ingredient list and quick cooking time to make it the perfect weeknight meal, courtesy of your fridge. The earthy peas compliment the full-flavored, velvety broth, brightened by a pinch (or two) of lemon zest—we just might make it again for dinner tonight. —The Editors

What You'll Need
  • 32 ounces (4 cups) chicken broth or stock
  • 1 cup fresh or frozen peas
  • 1/2 pound fresh pasta (I used linguine but capellini or spaghetti works just as well. If you don't have fresh, dried works great, also.)
  • 1 large egg, beaten
  • 1/2 cup grated Pecorino Romano, plus some to serve (Parmesan also works.)
  • Salt and pepper, to taste
  • Pinch of lemon zest (optional)
  1. If using fresh pasta, bring the broth or stock to a boil in a large saucepan, add the peas, and cook for 3 minutes. Add the fresh pasta and cook for about 3 minutes. If using dried pasta, add the pasta into the broth before the peas. Cook the pasta for 3 minutes, then add the peas and cook for an additional 5 minutes.
  2. In a small bowl, beat the egg then add the grated cheese and combine. Remove pot from the heat and pour the egg mixture in slowly, while continuing to stir the pasta to coat. Add salt and pepper to taste, and a pinch of lemon zest if you like. Serve with more cheese grated on top.

See what other Food52ers are saying.

  • Tim Miller
    Tim Miller
  • Danee Kaplan
    Danee Kaplan
  • Rene Aguilar
    Rene Aguilar
  • Kristi Yamamoto
    Kristi Yamamoto
  • Kaite
I have loved to cook for as long as I can remember, am self taught learning as I go. I come from a large Italian family and food was at the center of almost every gathering. My grandfather made his own wine and I remember the barrels of wine in the cellar of my grandfathers home, I watched my mother and aunts making homemade pasta and remember how wonderful it was to sit down to a truly amazing dinner. Cooking for me is a way to express myself its my creative outlet. I enjoy making all types of food but especially enjoy baking, I live in Brooklyn, NY, and I share my home with my two dogs Izzy and Nando. I like to collect cookbooks and scour magazines and newspapers for recipes. I hope one day to organize them.

60 Reviews

Tim M. September 13, 2021
i very much enjoyed this recipe. I didn't have enough stock so i added a little bit of heavy cream and it worked perfectly. This is definitely a new go to meal!
sdebrango September 14, 2021
Thank you so much, I LOVE the idea of adding heavy cream. I am going to try that next time. So happy you liked my recipe!!!
marta D. October 29, 2020
Delicious! Easy to follow recipe with a wonderful outcome... thank you!
sdebrango October 29, 2020
Thank you so much Marta!! Very happy that you liked the recipe.
Denise October 26, 2020
Well, this was just fabulous! A big hit with the family which is being added to the rotation of favorites. I used fresh linguini I found at the market. I garnished the pasta with some small cubes of crispy salami which I made in a separate part of the same skillet I used to fry garlic chips. Then, once I removed those from the skillet, I used the leftover oil to sautée some asparagus which I served as a side dish. Really wonderful!
sdebrango October 26, 2020
I love that you garnished with salami and then sautéed the asparagus in the same pan! Thank you so much I am so happy that you liked this dish!!
Danee K. June 1, 2020
sdebrango June 2, 2020
Thank you, so happy you enjoyed!
Rene A. February 19, 2020
Made this today but added two cans of EVOO preserved tuna after egg mixture and it was delicious!!!
sdebrango February 19, 2020
Thank you so much and I Love the addition of Tuna!! I have to try that, thank you again!!
LULULAND May 12, 2019
I made this yesterday for dinner. It was really good, mild and has a true Italian taste. Fresh, mild and simple. The lemon zest really added to it, I just the zest from 1/2 lemon. Hubbie really enjoyed it also!
Kristi Y. July 19, 2018
This turned out so good! It only took around ten minutes to make and I found the soup/sauce to be similar to carbonara which I loved :) will definitely make this again!
Kaite April 16, 2018
Lovely! Super simple recipe with amazing results. I'm so in love with it that I plan on making it for the second time this week. I didn't have lemon on hand but really can see how that would taste perfect with the dish. Perhaps even a quick squeeze of lemon juice over the top when serving to brighten it up.
Bear December 10, 2017
This has become one of "go-to" recipes when I can't think what to cook and the fridge is looking a bit bare... Thank you so much!
Mike S. June 14, 2017
I love this recipe! I have a question though: both times I've made it, rather than being a bit soupy, it becomes a big sticky ole mess -- which is still delicious! Am I doing something wrong or is that the correct consistency?
Mike S. June 15, 2017
Thank you! I might even consider adding a bit more stock!
Connie February 24, 2016
Great! Do you recommend a certain kind of bread (hopefully not many calories)? And, thank you for your quick reply!!
Connie February 24, 2016
I love to chicken in a pasta dish. Would it be okay to add to your recipe?
Transcendancing September 16, 2015
I enjoyed this, and will definitely make it again, but it's not my favourite simple pasta recipe - the splitting of the egg in the broth was slightly unappealing, but the flavour was all there - very tasty :)
hotsauce May 16, 2015
This is dangerously easy for how delicious it is. Maybe I did things wrong but the lemon zest was slightly too much for me- I have decided that the juice of a lemon added with the egg is just perfect. Love how adaptable this is as well. I love adding kale and a little bit of white wine, but imagine mushrooms or asparagus would be as well! Thanks for the amazing recipe.
charliesofia May 13, 2015
When I made this, I found it enjoyable though very subtle in its flavours. But when I came home hungry the following evening and ate it straight out of the fridge, it was heaven! I would happily serve it to guests as a cold dish in summer - would be the perfect start to a warm weather dinner party. And you could make it the night before! Will definitely be making again and again. Simple and delicious, hot or cold. Thank you!
zaini April 23, 2015
Love this recipe. It's so quick and simple. I don't make pastas often but this I had to try. I added a little hotsauce though since we Indians love spicy food :)
beejay45 April 16, 2015
Congrats on the win!

This seems like an excellent way to use up leftover pasta, something I usually have in the fridge. And all ingredients I like, too. Maybe tomorrow with angel hair. ;) Thanks!
boulangere April 15, 2015
Salt and pepper are freebies
Smaug April 15, 2015
I count eight ingredients.
Margaret G. April 14, 2015
Made this last night -- instead of a pot, I made it in a deep frying pan and made a sort of crust on top with the egg and cheese mixture. This was a super fast and easy recipe -- thanks!