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Ingredients

Serves 10 to 12

• 1 tablespoon unsalted butter, room temperature
• Coarse salt
• 1 pound spaghetti
• 6 large eggs, lightly beaten
• 1 pound mozzarella cheese, shredded (about 4 cups)
• 12 ounces hot soppressata sausage, cut into 1/4-inch dice
• 1 cup (4 ounces) finely grated pecorino Romano cheese
• 1/4 cup heavy cream
• 1 teaspoon dried parsley
• 1/2 teaspoon freshly ground pepper

Description

Originally Created As A Use For Leftover Pasta, Eleanora Scarpetta\'s Family Recipe Has A Creamy, Satisfying Flavor And Makes An Ideal Weekend Meal.

Martha Stewart