|Homemade chicken broth/1 large can 49 1/2 ounce regular-strength chicken broth||6 Cup (96 tbs)|
|Pastina/2 ounces dry vermicelli, broken into short lengths||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||1⁄4 Pound (At Room Temperature, 1/2 Cup)|
|Freshly grated parmesan cheese||5 Ounce (1 Cup)|
|Egg yolks||4 Large|
|Whipping cream||1 Cup (16 tbs)|
In a 4- to 5-quart pan, bring broth to a boil over high heat.
Add pasta to boiling broth.
Reduce heat to medium and simmer, uncovered, until pasta is tender to bite, 3 to 5 minutes.
Meanwhile, in a food processor (or a bowl), whirl (or beat) butter, cheese, and egg yolks until well blended; beat in cream.
Slowly pour about 1 cup of the broth into egg mixture, beating constantly; then pour all into pan, beating constantly.
Ladle into individual bowls; dust each serving with nutmeg, if desired.