Ingredients
- 2 cups chicken or vegetable broth
- 1/2 cup pastina tiny star-shaped pasta
- 1 tablespoon cold unsalted butter
- 1/3 cup finely grated Parmesan cheese plus extra for topping
- 1 egg beaten
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh lemon, for squeezing (optional)
- Olive oil, for garnish (optional)
- Chopped parsley, for garnish (optional)
Instructions
- In a small pot, pour in the broth and bring it to a low simmer.
- Add the pastina to the simmering broth. Stir occasionally until the pasta is tender and most of the liquid is absorbed, about 5-7 minutes.
- Remove from the heat. Stir in the cold butter until melted, then mix in the grated Parmesan until the broth becomes creamy. Quickly whisk in the egg off the heat for a silky texture. Season with salt and pepper as needed.
- Serve immediately in bowls. If desired, squeeze with fresh lemon juice and garnish with extra Parmesan, a drizzle of olive oil, and chopped parsley.
