Ingredients
1 cup pastina (small star-shaped pasta or any small pasta)
2 cups chicken broth or water (to cook the pasta)
1 tablespoon unsalted butter
¼ cup grated Parmesan cheese
1 large egg (optional, for more fat)
Salt and pepper to taste
A little chopped parsley (optional, for garnish)Preparation:
Cook the pastina: In a medium saucepan, bring chicken broth (or water) to a boil. Add the pastina and cook according to package directions (about 4-6 minutes), stirring occasionally to prevent sticking.
Drain and mix: Once the pastina is cooked and softened, drain off any excess liquid if necessary (but you can leave a little liquid for a creamier texture). Stir the butter until it melts and coats the pasta.
Add the cheese and egg (optional): Stir in the grated Parmesan cheese until well combined. If you want a richer dish, beat the eggs in a separate bowl, then slowly stir them into the hot pasta mixture, stirring constantly to prevent scrambling. The eggs will make the dish creamier.
Seasoning and serving: Season the pastina with salt and pepper to taste. Garnish with a little chopped parsley if desired and serve hot.
