In a large pot, bring the chicken broth (or water) to a gentle boil. Add the salt, then pour in the pastina. Stir frequently to prevent sticking, as the small pasta tends to clump together.
Let it cook over medium heat until the pastina becomes soft and most of the liquid is absorbed. This usually takes about 5–7 minutes. The texture should be creamy, similar to a loose risotto.
Reduce the heat to low and stir in the butter until fully melted. Add the grated Parmesan cheese and mix well until the pasta becomes rich and smooth.
In a small bowl, beat the egg. Slowly pour it into the hot pastina while stirring constantly. This will create a silky, creamy consistency without scrambling the egg.
Season with freshly ground black pepper and adjust salt if needed.
Tips
For an extra creamy result, use broth instead of water and do not overcook the pastina. Stirring constantly helps release the starch, which gives the dish its signature texture.
Serve immediately while hot. The pastina will continue to thicken as it sits, so if needed, add a splash of warm broth to loosen it before serving.
