Ingredients:

  • ½ cup (60g) pastina (Acini di Pepe or Stelline)
  • 1 ½ cups (350ml) low-sodium chicken broth
  • 1 tbsp (14g) unsalted butter
  • ¼ cup (60ml) whole milk
  • 1 large egg (50g)
  • 2 tbsp (15g) freshly grated Parmesan cheese
  • ¼ tsp (1.5g) cracked black pepper

Instructions:

  1. Bring the chicken broth to a gentle boil in a small saucepan over medium-high heat.
  2. Stir in the pastina and reduce heat to medium. Simmer, stirring frequently, until the pasta is tender and most liquid is absorbed (about 6–8 minutes).
  3. While the pasta simmers, whisk together the milk, egg, Parmesan cheese, and black pepper in a medium bowl until smooth.
  4. Turn the heat down to low and stir butter into the cooked pasta until melted.
  5. Slowly pour two tablespoons of the hot pasta liquid into the egg mixture, whisking constantly to temper the eggs.
  6. Pour the tempered egg mixture into the saucepan. Stir continuously for 1–2 minutes over low heat until the sauce thickens into a glossy coating. Remove from heat immediately.