Cookingwithcocktailrings.com
Bring chicken stock to a boil in a medium saucepan over medium heat. Add pastina to the liquid & cook until pasta is al dente & most of stock was absorbed (~4-5 min).
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Remove the pot from heat & quickly stir in the butter, egg & cheese. Season to taste with salt & pepper.
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Serve warm in bowls topped with additional freshly grated Parmesan cheese.
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