Cook pasta al dente in salted water, strain and drain. Peel onion and garlic and chop finely.
Cut sausage into thin slices. Whisk the eggs with the cream and season well with salt, pepper and nutmeg. Heat oil in a large frying pan, sauté onion and garlic, add sausage slices and fry briefly. Add pasta and parsley and and douse with the eggmilk. Heat over low heat.