Ingredients:

  • 1 cup (160g) Pastina (Acini di Pepe or Stelline)
  • 2 cups (480ml) Chicken broth
  • 2 tbsp (28g) Unsalted butter
  • 1/2 tsp (3g) Salt
  • 1 large (50g) Egg, room temperature
  • 1/4 cup (25g) Grated Parmesan cheese
  • 1/4 tsp (1g) Freshly cracked black pepper

Instructions:

  1. Combine the chicken broth and salt in a small saucepan over medium-high heat and bring to a rolling boil.
  2. Stir in the pastina and reduce heat to medium-low. Simmer, stirring frequently, until the pasta is tender and most of the liquid has been absorbed (about 6–8 minutes).
  3. While the pasta simmers, crack the egg into a medium mixing bowl and whisk in the grated Parmesan cheese and black pepper until a thick paste forms.
  4. Temper the egg by adding 1 tablespoon of the hot pasta liquid to the egg mixture, whisking vigorously for 10 seconds. Repeat this 2–3 times.
  5. Turn off the heat completely and stir in the butter until completely melted and glossy.
  6. Pour the tempered egg mixture into the saucepan and stir rapidly and constantly for 1–2 minutes until the sauce is creamy and thick.