Cook the pappardelle in salted water until al dente. Cut the salami into small cubes and fry in a large non-stick pan without adding any fat. Add the thyme leaves to the salami. Chop the parsley leaves.
Mix the eggs and egg yolks well in a bowl. Stir in the Grana Padano and season with pepper.
Drain the pappardelle - reserving some of the cooking water - and add to the fried salami, dripping wet. Add the egg mixture and mix. If necessary, mix in a little pasta cooking water.
Serve garnished with parsley.