|1 cup||parmesan reggiano cheese freshly grated, plus more for garnish|
|4 cups||vegetable stock or chicken stock|
|1||16 oz Pastene Italian Farfalline|
|freshly ground black pepper to taste|
- Finely grate cheese.
- Place the stock in a large saucepan. Add the pasta and bring to a gentle boil over medium-high heat, stirring occasionally. Continue to cooking, stirring often, until the pasta is al dente and there is a small amount of liquid left in the pan, about 10 minutes.
- Remove from the heat and immediately add the cheese, 1 large egg, and black pepper to taste. Quickly stir to incorporate the egg into the warm pasta and melt the cheese. Serve topped with more grated parmesan and freshly ground black pepper.