Bring 1 liter of chicken stock to the boil
Add 1 cup of pastina and a big cube of butter to the chicken stock
Cook until the pastina is plump and al dente
Whisk an egg in a separate bowl
Slowly add the cooked pastina to the whisked egg to temper it and prevent curdling
Season the pastina with salt and pepper
Add a little more butter to the pastina
Slowly stir in the tempered egg off the heat
Grate in lots of Parmesan cheese and stir through
