Cook the pasta in a pot of boiling salted water and cook according to the packet instructions. Then drain and set aside for now, but make sure to save one mugful of the pasta cooking water.

While the pasta is cooking, squeeze the sausagemeat out of the skin and then, with wet hands, roll them into 18 even-sized balls.

Coat the meatballs with black pepper and then cook in a frying pan on medium heat with half a tablespoon of olive oil. Cook the meatballs until golden and fully cooked through, and make sure to toss them regularly then turn the heat off.

Finely chop the parsley and then add it to a bowl along with the egg and a splash of pasta cooking water. Then grate in most of the parmesan cheese and beat the ingredients together until fully mixed.

Toss the drained pasta into the sausage pan and then pour in the eggy mixture and cook for one minute, then turn off the heat. The egg will gently cook in the residue heat.

Loosen the sauce with a splash of the reserved cooking water, season with salt and pepper then grate over the remaining parmesan cheese.