Heat 3 cups of the chicken stock in a saucepan over medium high heat.

Add the pasta and bring to a boil, stirring occasionally,

Turn the heat to medium and continue to cook, stirring often, until the pasta is al dented and there is barely any stock remaining in the pan, approximately 4-5 minutes.

Stir in the remaining stock 1/4 cup at a time if you need more liquid.

Remove the pan from the heat and add the parmesan, egg and half the pepper.

Stir vigorously to incorporate the egg and cheese into the pasta.

Serve immediately with additional parmesan cheese and ground pepper, if desired.