INGREDIENTS

2 cups chicken stock (can use vegetable both or water)

1/2 cup pastina (I like using the Barillo stars)

1 egg, lightly beaten

1 Tablespoon butter

1/4 cup pecorino romano or parmesan grated + extra to serve

Salt and pepper

INSTRUCTIONS

1. In a small pot on a high heat, bring the chicken stock to a boil. 

2. Add the pastina to the chicken stock and immediately turn the heat down to low - medium. Continuously stir the pastina until it’s plump and has absorbed 80% of the liquid-- about 5-6 minutes.

3. Take the pastina off the heat, slowly pour in beaten egg while stirring

4. Season to taste with salt and pepper and stir through the cheese and butter. 

5. Finish off with a sprinkling of extra cheese.