½ packet spaghetti
50g butter, room temperature
3 fresh continental hot sausages, skin removed
100g pancetta, diced small
100g pecorino, grated
2 small white onions, sliced finely
¼ cup flat leaf parsley, chopped finely
½ cup of cream
salt and pepper
Pre heat the oven to 180C. Cook the pasta as per packet directions. Once cooked, strain pasta and toss through the butter.
Heat a large frying pan on medium heat, cook the pancetta and render the fat a little. Add the onions and the sausage meat, a stir together with some olive oil. Use a spoon to break apart sausage meat. Cook for 8 mins or until onions have caramelized. Pour pasta into pan and combine together. Spread pasta evenly over the pan.
Beat eggs, pecorino, parsley and cream together and add a good amount of salt and pepper. Pour egg mix over the top of pasta and bake in oven for about 10 mins or until golden brown.