Bring the chicken broth and water to a boil. Once boiling, cook 1 cup of pastina pasta in the broth. (Cook the pastina according to the time on the box.)
While the pastina is cooking, beat the eggs in a small bowl and then whisk in the parmesan cheese with the eggs.
Once the pasta is cooked remove the pot from the heat.
Before adding the egg mixture to the pasta you need to temper the eggs so they don't scramble in the heat. To do this: add a spoonful of the hot pasta/broth to the eggs and whisk. Repeat that 2 times until the eggs are warm then add the egg mixture to the pot with the pasta. Whisk everything until smooth.
Add in the salt, pepper, butter and parsley and whisk again until everything is combined.
Serve immediately with an extra sprinkle of cheese and parsley and a drizzle of olive oil if you're feeling fancy!