Step 1

Bring the chicken stock to a boil in a medium saucepan over medium heat. Add the pastina and cook until the pasta is al dente and most of the stock has been absorbed, about 4 to 5 minutes.

Step 2

Remove the pot from heat and quickly stir in the butter, egg and cheese. Season to taste with salt and pepper.

Step 3

Serve warm in bowls topped with additional freshly grated Parmesan cheese.