In a medium pot, bring the chicken or vegetable broth to a boil. Add the Colavita Pepe Pasta and cook until just shy of al dente, about 7 minutes. Do not drain extra liquid – if the pot looks very dry during cooking, add additional hot water until pasta is simmering in a thin layer of liquid.

Once pasta is cooked, remove the pot from the heat and let rest for one minute. Slowly stream in the egg off heat while stirring continuously. The residual heat from the pasta will gently cook the egg, but feel free to return the pot to low heat for one additional minute if a firmer texture is desired.

Off heat, stir in ¼ cup grated Parmigiano Reggiano cheese, plus salt and pepper to taste.

Serve pasta while hot with an additional grating of cheese, salt, pepper, and a generous drizzle of Colavita Premium Extra Virgin Olive Oil.