Sautéed Mezzi tufoli with Pecorino cheese

Cook the pasta in a pan with plenty of boiling salted water and cook it al dente. In the meanwhile clean and rinse the parsley and chop it finely, whisk the eggs and the pecorino, season with a pinch of salt and pepper. Drain the pasta and toss it in a pan with hot oil and, keep stirring, add the egg and the sardine fillets, desalted and chopped earlier, Sprinkle the pasta with finely chopped parsley and serve warm.