Method

• 1.
  Remove the skin from the salami and cut into 1/2cm slices, then cut into thin strips. Heat the oil and butter in a large frying pan, add the salami and cook over medium heat for 2-3 minutes until crisp. Add the sage, chilli and garlic and cook for a further 1-2 minutes. Turn off the heat and set aside.
• 2.
  Beat together the egg yolks, parmesan and cream in a bowl. Season well with salt and freshly ground black pepper and set aside.
• 3.
  Cook the pasta in a saucepan of boiling salted water following packet directions or until al dente. Drain. Return the salami to medium-low heat, add the wine and simmer for 1 minute. Stir the salami mixture into the pasta.

• 4.
  Quickly add the egg mixture and parsley, and toss, allowing the hot pasta to cook the egg mixture.
• 5.
  Serve sprinkled with the extra parmesan.