Pastina Recipe with Egg in 20 Minutes

Instructions:

1. Melt the butter in a small heavy-bottomed pot over medium heat until it begins to foam.
2. Add the minced garlic and sauté for 1 minute until fragrant but not browned.
3. Stir in the pastina grains, tossing them in the butter for 2 minutes until they smell slightly nutty.
4. Pour in the chicken broth. Bring to a gentle boil, then reduce heat to low. Simmer, stirring occasionally, for 8–10 minutes or until the pasta is tender and most of the liquid has been absorbed into a thick sauce.
5. In a small bowl, whisk the beaten egg with the black pepper and nutmeg.
6. Slowly whisk 2 tablespoons of the hot pasta broth into the egg mixture to temper the egg and prevent scrambling.
7. Turn the heat to the lowest setting. Slowly pour the egg mixture into the pot, stirring constantly for 1–2 minutes until the sauce becomes glossy and thickened.
8. Stir in the freshly grated Parmesan cheese until melted and fully incorporated before serving.