Ingredients:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 medium Carrots, finely diced
  • 2 stalks Celery, finely diced
  • 8 cups High-Quality Chicken Broth
  • 1 Bay Leaf
  • 1 small sprig Fresh Rosemary
  • 1/2 tsp Dried Thyme
  • Pinch of freshly grated Nutmeg
  • Salt and freshly ground Black Pepper, to taste
  • 1/2 cup Pastina pasta (small stars, or acini di pepe)
  • 1 large Egg Yolk
  • 1/4 cup Freshly grated Parmigiano-Reggiano cheese
  • 2 Tbsp Fresh Parsley, finely chopped

Instructions:

  1. Heat olive oil in the stockpot over medium heat. Add the diced onion, carrots, and celery. Sauté gently (sweat the vegetables) until soft and translucent, about 8–10 minutes. Do not brown them.
  2. Pour in the chicken broth. Add the bay leaf, rosemary, thyme, and nutmeg. Bring the liquid to a gentle simmer.
  3. Reduce the heat to low, cover partially, and let the broth simmer gently for at least 30 minutes to allow the aromatics to fully infuse the stock.
  4. Remove and discard the bay leaf and rosemary sprig. Optionally, strain the broth through a fine-mesh sieve back into the pot for a clearer soup.
  5. Bring the clear broth back to a low, steady simmer. Add the pastina. Cook according to package directions (usually 6–8 minutes), stirring occasionally to prevent sticking.
  6. While the pasta cooks, whisk the egg yolk in a small bowl. In a separate small bowl, whisk the grated Parmesan into the yolk until smooth.
  7. Temper the egg: Slowly ladle about 1/2 cup of the hot broth into the egg/cheese mixture while whisking continuously.
  8. Once the pasta is al dente, remove the pot from the heat. Pour the tempered egg mixture back into the soup pot, stirring constantly until the broth slightly thickens to a pale, creamy yellow. Do not return the soup to a boil after adding the egg.
  9. Stir in the fresh parsley. Season aggressively with salt and black pepper to taste. Serve immediately with extra Parmesan on the side.