Pastina (Italian penicillin stars soup)

Recipe has been going viral on the internet, but this is the one I based mine off of:

Ingredients (this makes 1-2 servings, depending on how hungry you are!):
- 1/2 cup pastina pasta (stars or acini de pipi)
- 1 tablespoon butter 
- grated Parmesan cheese (about half a cup grated!)
- 1 egg
- 2 cups chicken broth 

Instructions:

1) Bring broth to a boil and add pasta. Boil pasta for 5-6 minutes, stirring frequently. Most of the broth should get absorbed.

2) While the pasta is boiling, beat an egg in a small bowl.

3) After the 5-6 minutes of boiling, when there is only a little bit of broth left, turn off heat. Add butter first (cold ingredients one by one in order to cool off the soup). Stir until butter is fully melted in.

4) Add in grated cheese. Stir until incorporated.

5) I try to temper the egg to avoid scrambling, so take a little bit of the pasta/broth mixture (a tablespoon or two) and mix it into the bowl with the egg, stirring frequently. When it seems incorporated, pour that whole bowl into the pot. Stir quickly and thoroughly to avoid the egg scrambling.

6) Serve into bowls, top with extra Parmesan, butter, and black pepper.


Some of the recipes online have you make the stock with vegetables (carrots, onions, celery) and then blend the stock with the cooked vegetables in order to add some nutrients to the dish. I plan to try that next time!

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