Trim the courgettes, rinse them and slice them into thin rings; rinse and chop the parsley. Neat the butter in a pan, add the courgettes and fry until soft but not gold over a gentle heat for 7-8 minutes. Season with a pinch of salt and pepper.In the meanwhile cook the pasta in a pan wit plenty of boiling salted water. Then remove the pan with the courgette from the heat. Whisk the eggs with a dash of milk, the parmesan, salt and pepper. Add this mix with courgettes.Put the pan over the heat again, toss the drained pipe in it, delicately mix with a wooden spoon, top with a pinch of chopped parsley and serve.