Pastina with Egg

0 Add oil to a pan. Toast the pasta and shallots on medium high for 2 minutes until slightly golden. Then, add in garlic and sauté 3 minutes on medium high, mixing often.
1 Add stock one cup at a time. Then, add a bit of salt and pepper. Simmer about 9-12 minutes until pasta is al dente. Water will be left over.
3 Add parmigiano, juice of half a lemon, zest of 1 lemon. Mixing and simmer for 1 more minute.
4 Mix in mascarpone and butter. Turn off heat and cover to keep warm.
5 Poach each yolk carefully in hot water for 30-45 seconds.
6 Serve with more parmigiano, lemon olive oil and black pepper and that is it!