Spaghetti with eggs and sausage

Recipes from Marina Mastromauro

INGREDIENTS FOR 6 PEOPLE

• Spaghetti "Specialities of Attilio" Granoro: 500 g 
  
• Sausages: 3 
  
• Butter: 80 g 
  
• Eggs: 3 
  
• Milk: 2 tablespoons 
  
• Grated Pecorino: to taste 
  
• Extra Virgin Olive Oil D.O.P. Granoro 
  
• Salt: to taste
  
• Pepper: to taste
  

PREPARATION

1. Place the spaghetti Granoro in boiling salted water.
   
2. Simultaneously in another pan pour a little olive oil DOP Granoro, add a piece of butter. Sausage cleaned from the shell, cut into cubes and fry in oil until golden brown. Add the eggs, whipped with milk, and stir.
   
3. When the pasta will be ready (al dente), drain the broth, pasta and shift into the pan with sausage and eggs and mix well.
   
4. Serve on the table, sprinkle with grated cheese and pepper to taste.