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Add your stock to a medium saucepan and bring it to a boil, then stir in your pastina and reduce the heat to low. Simmer for about 5-6 minutes, stirring frequently, until most of the stock is absorbed.
While the pasta simmers, whisk the egg in a small bowl until completely combined.
When you have just a bit of stock remaining in your saucepan, turn off the heat completely.
Mix in the remaining ingredients one at a time, starting with the butter until fully melted, then add the Parmesan cheese, and finally pour in the beaten egg while vigorously stirring the pastina mixture.
Taste and add salt as needed. Serve in bowls topped with black pepper and extra Parmesan.