Penne alla Convitto

Method

1. Bring a pot of salted water to a boil and add the pasta. Cook according to package directions until al dente.
2. While the pasta cooks, heat olive oil in a large pan over medium heat. Add the sausage meat, breaking it up with a fork as it cooks.
3. Once the sausage is browned, deglaze the pan with a splash of white wine.
4. In a bowl, beat the eggs with the grated Parmigiano Reggiano and fresh cream. Season with salt and pepper.
5. When the pasta is al dente, drain it (reserve some pasta water) and add it to the pan with the sausage.
6. Pour the egg mixture over the pasta, keeping the heat on, and stir well to combine. Do not worry if it doesn't become a creamy emulsion—it should remain rustic.
7. Plate the pasta and sprinkle with fresh parsley.