Summary

Ingredients

• 4 sausages, salsiccia in sharp intestine (80-100g per piece)
• 100 g parmesan, rated
• 150 ml cream
• 0.5 ½ bunch parsley, finely chopped
• some salt and pepper
• 5 egg yolks
• 100 g ham (pancetta) cut into small cubes
• some olive oil
• 500 g spahetti

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Instructions

1. Remove the salsiccia from the intestines and make hazelnut-sized balls with the roast. Now fry in a little olive oil. Just before the end, add the pancetta and fry it.
2. While the meatballs are frying, add water for the spaghetti and cook them according to the instructions on the packet.
3. Separate the eggs and whisk with the other spices, the cream and half of the Parmesan and set aside.
4. When the spaghetti is ready, strain it and put it back in the pot. Mix in egg mixture and salsiccia pure and well.
5. Due to the heat of the noodles, the eggs make a wonderful creamy sauce.
6. Serve immediately and sprinkle some parmesan on top.