Ingredients:

  • 3/4 cup (150g) pastina
  • 2 cups (480ml) chicken broth
  • 2 tbsp (28g) unsalted butter
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 large egg, beaten
  • 1/4 tsp (1.5g) kosher salt
  • 1/4 tsp (0.5g) black pepper

Instructions:

  1. Place the broth and pastina in a small saucepan over medium-high heat. Bring to a gentle boil, then reduce heat to a simmer. Cook, stirring frequently, for 6 to 8 minutes until the pasta is tender and the liquid has reduced by half.
  2. While the pasta simmers, whisk the beaten egg and grated Parmesan together in a small bowl until a thick paste forms. Slowly whisk in 2 tablespoons of the hot pasta broth into the egg mixture to temper the egg.
  3. Remove the pot from the heat. Stir in the butter until melted, then quickly stir in the tempered egg and cheese mixture. Stir vigorously for 1 minute until the sauce is glossy and clings to the pasta.
  4. Season with salt and pepper to taste.