Ingredients:

  • 1/2 cup Pastina Pasta (Stelline, Acini di Pepe, or Orzo)
  • 2.5 cups Chicken Bone Broth (low-sodium)
  • 1 tablespoon Unsalted Butter
  • 1 Large Egg (pasture-raised)
  • 1/4 cup Parmigiano-Reggiano (freshly grated)
  • 1 pinch Sea Salt (to taste)
  • 1 crack freshly ground Black Pepper

Instructions:

  1. Pour the 2.5 cups chicken bone broth into a saucepan and bring to a rolling boil over medium high heat.
  2. Pour in the 1/2 cup pastina pasta and a tiny pinch of salt. Wait for the broth to return to a simmer before timing.
  3. Reduce heat to low. Cook for about 8-10 minutes, stirring occasionally to prevent the tiny stars from sticking to the bottom.
  4. While the pasta cooks, whisk the egg and the 1/4 cup Parmigiano Reggiano in a small bowl until no lumps remain and the mixture forms a thick, pale yellow paste.
  5. Taste a few grains of pasta. They should be soft but not falling apart.
  6. Remove the pan from the heat. Drop in the 1 tablespoon unsalted butter and stir until completely melted.
  7. Take a spoonful of the hot broth and whisk it into your egg/cheese mixture to temper it. This prevents the egg from curdling when it hits the main pot.
  8. Pour the egg mixture into the saucepan. Stir vigorously for 30 seconds until the sauce turns opaque and creamy.
  9. Add a crack of black pepper and serve immediately in warm bowls.