Step 1

Measure 2 cups of broth and 2 cups of water into a saucepan. Add the pastina and bring to a boil, stirring occasionally.

Step 2

You will not be draining the pasta, so check the liquid level frequently and add more as needed.

Step 3

When the pasta is mostly cooked, there should be a small amount of liquid left in the pan.

Step 4

Add the rest of the ingredients, besides the lemon juice, and stir until the cheese is melted and everything is combined.

Step 5

There will be streaks of cooked egg white in the pastina, that is normal.

Step 6

Squeeze in the juice from half of a lemon, stir, and taste. Adjust seasonings and lemon to your taste. I like a lot of lemon juice.