Ingredients:

  • 1 cup (150g) pastina
  • 2 cups (480ml) low-sodium vegetable broth
  • 1 tbsp (14g) unsalted butter
  • 1/4 tsp (1g) cracked black pepper
  • 1 large egg
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 pinch (0.5g) ground nutmeg
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Place the saucepan over medium heat and add the butter.
  2. Stir in the pastina, tossing the grains for 1 minute until they smell slightly nutty and are coated in fat.
  3. Pour in the low-sodium vegetable broth. Bring to a gentle boil, then reduce heat to low.
  4. Simmer, stirring occasionally to prevent sticking, for 6–8 minutes until the liquid is mostly absorbed and the pasta is al dente.
  5. While the pasta simmers, whisk together the egg, grated cheese, and nutmeg in a small bowl until a thick paste forms.
  6. Remove the saucepan from the heat entirely to avoid curdling.
  7. Quickly stir in the egg and cheese mixture, whisking vigorously for 30–60 seconds until a glossy, creamy sauce forms.
  8. Stir in the black pepper and garnish with fresh parsley.