This dish must be served as soon as it is cooked or it becomes lumpy. Pastina in Italian means “tiny dough”. It can be any tiny shapes of pasta.
Bring the milk to a boil in a large saucepan.
Add the pastina and cook over medium-low heat, stirring constantly, until al dente and the milk is thickened to a cream consistency, about 10 minutes.
Remove the pan from the heat and stir in the eggs, cheese, nutmeg, salt and pepper.