Step 1

Heat a pot over medium heat on the stovetop and gently rip the prosciutto into thin pieces and add to the pot.

Step 2

Cook, stirring frequently until the prosciutto is crispy, about 5-6 minutes. Remove it from the pot and allow it to drain on a paper towel.

Step 3

Add the chicken broth to the pot and bring it to a boil, scraping the bottom of the pot to remove any stuck on bits.

Step 4

Mix in the pastina and cook, stirring occasionally, until it is al dente, about 6-7 minutes. The mixture should be thickened with little to no liquid left.

Step 5

Remove the pot off of the heat and slowly add 1/2 cup of the pastina with the beaten eggs, stirring constantly.

Step 6

Add the egg mixture back to the pot, stirring constantly, until it is completely incorporated.

Step 7

Mix in the parmesan cheese and black pepper and serve the pastina topped with the crispy prosciutto pieces.