Cook pasta according to package directions. Drain in colander and rinse with hot water.

Remove sausages from casings. Heat oil in stock pot over medium heat. Add sausages, breaking meat apart with spoon, and cook until brown, about 5 minutes.

In small bowl, whisk together eggs and cheese.

Add the drained pasta to the pan, stirring until coated with the drippings from the sausage.

Remove pan from heat. Add 1/8 cup hot water, along with the egg and cheese mixture. Toss rapidly to coat the pasta and sausage with the eggs and cheese, and continue to toss until the cheese melts and sauce forms. Serve immediately, sprinkled with pepper and extra Parmesan.