500 g (1 lb 2 oz) ziti (or other long, thick, tube pasta)
Maldon salt and coarsely ground black pepper
1 tablespoon unsalted butter
2 tablespoons olive oil
1 × 500 g (18 oz) piece of Felino salami, peeled and cut into thick matchsticks
1 small dried red chilli
12 sage leaves, stalks removed
75 ml (2.1/2 fl oz) white wine
8 organic egg yolks
100 ml (3.1/2 fl oz) double cream
75 g (3 oz) Parmesan, freshly grated
For six
Cook the ziti in a generous amount of boiling salted water. This will take 12 minutes.
Meanwhile, heat the butter and oil together in a frying pan and when hot, add the salami pieces and allow to brown on all sides. Add the chilli and then the sage leaves and continue to fry, stirring together to allow the flavours to combine. Finally add the wine and allow to reduce for 30 seconds.
Beat the egg yolks lightly with a fork and season generously with salt and pepper. Add the cream and half the Parmesan.
Check the pasta, drain and return to the saucepan. Add the hot salami and sage mixture together with all the juices from the pan. Stir together and then pour in the egg mixture. The sauce will immediately thicken. Serve on to warm individual plates, scattered with the remaining Parmesan.