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Heat the chicken broth, pastina, 1 teaspoon salt and several grinds black pepper in a large saucepan over medium-high heat. Once simmering, adjust the heat and cook, stirring frequently, until the pastina is al dente and the broth is almost completely absorbed, about 6 minutes.
Meanwhile, whisk the pecorino and egg in a medium bowl until well combined.
Once the pastina is tender, reduce the heat to low. Whisk the pastina continuously while slowly pouring in the egg mixture, whisking thoroughly until combined to prevent the egg from scrambling. Stir in the butter until well combined and creamy.
Transfer to a serving bowl and drizzle with olive oil.