A cozy and delicious pastina recipe, also known as "Italian Penicillin," made with acini de pepe pasta, chicken broth, butter, egg yolk, and finished with Parmesan, garlic, lemon juice, and olive oil.
1. Bring your chicken broth, 1 tablespoon of butter, and a pinch of salt to a boil. 2. Add in your pasta and stir. Cook for about 10 minutes, or according to package instructions, stirring occasionally. 3. Turn heat to low and add in your egg yolk, stirring immediately. 4. Add in another knob of butter, parmesan, grated garlic, and lemon juice. Stir to combine. 5. Adjust for seasonings, if needed, and top with more fresh parm, black pepper, lemon juice, and a drizzle of your favorite olive oil. Enjoy!
