Pastina

Ingredients

• Pastina

  Barilla

  85g

• Chicken stock

  Soup, home-prepared

  2 cup or 480g

• Butter

  Salted

  1 tbsp or 14g

• Parmesan cheese

  Shredded

  ½ cup or 40g

Directions

1. (source: https://www.buzzfeed.com/rossyoder/best-pastina-soup-recipe)
2. Add your stock to a medium saucepan and bring it to a boil, then stir in your pastina and reduce the heat to low. Simmer for about 5-6 minutes, stirring frequently, until most of the stock is absorbed — but not all of it
3. While the pasta simmers, beat the egg in a small bowl until completely combined.
4. When you have just a bit of stock remaining in your saucepan, turn off the heat. By "just a bit of stock," I mean that the pasta should be showing just underneath the surface of the simmering stock.
5. Mix in the remaining ingredients one at a time. Trust me, y'all — I've made a LOT of pastina, and I've found that the one-at-a-time method is the easiest way to make sure you wind up with a creamy, velvety bowl of deliciousness instead of scrambled eggs. First, stir in the butter until fully melted.
6. Next, the Parm. If you're grating it fresh, as I did, aim for about a 1/2 cup — but TBH, measure with your heart here. You cannot overdo cheese.
7. Last, the egg. pour in the beaten egg while vigorously stirring the pastina mixture.
8. That's it! To serve, ladle the pastina into bowls, and top with lots of black pepper and extra Parm. If you're feeling extra, a drizzle of olive oil definitely takes the whole dish over the top — but you do you.