Boil the pasta

• Bring a large pot of salted water to a rolling boil.
• Add the fiorelli pasta and cook until al dente.

Prepare the egg mixture

• Whisk the eggs with the double cream and grated Parmesan in a bowl.
• Season generously with black pepper.

Fry the Strolghino and sage

• Heat the olive oil in a frying pan.
• Crumble in the Strolghino and fry until golden and crisp.
• Add the sage leaves and let them crisp in the fat.

Deglaze with wine

• Pour in the white wine and let it bubble away until almost evaporated.

Combine pasta and sauce

• Drain the pasta, reserving a little cooking water.
• Tip the pasta into the pan with the Strolghino and toss.
• Remove from the heat and stir in the egg and cream mixture, loosening with a splash of cooking water until glossy.

Serve

• Serve immediately with extra grated Parmesan and black pepper.