Acini De Pepe

Acini de Pepe
Should "unhang" 2 medium sized adults

My best friend from high school is Italian American. Spending time with her family I learned a lot about Italian American cooking. This is a variation on the recipe her mother made with Pastina or Acini de Pepe. In my memory is the dish "Pastina" is usually comfort food for children.

I think it's super rich hangover food. Pastina gets a little too textureless so I've substituted Grattoni, which is a little bigger, close in size to the tiny Fregola. You can substitute any teeny tiny pasta.

1 Cup dry Grattoni, Fregola, Corallini, Ditalini or other tiny pasta shape
2 teaspoons high quality Extra virgin olive oil
2 tablespoons unsalted Butter
2 large eggs
2 ounces freshly grated Parmesan cheese
1/8 teaspoon freshly ground pepper
1/4 teaspoon finely chopped fresh rosemary
2 tablespoons finely chopped fresh parsley
additional salt and pepper, to taste

Have all the ingredients ready to dump into the pot. Cook pasta in salted water, according to package directions. Drain pasta, return immediately to the still hot pot with remaining ingredients. Stir until the eggs have mixed with the cheese and made a uniform creaminess. Divide between 2 bowls. Conquer hangover.