In a medium skillet on low heat, cook sausage, breaking it up into small pieces. Sauté until lightly browned, about 5 minutes. If too greasy, you might need to remove some of the rendered fat. (-Or- *Add Pappardelle's (11 oz.) Porcini Mushroom & Tomato Sauce and simmer in Step 2 after sausage is browned, and eliminate eggs in Steps 3 & 5.)
When sausage is brown, add fennel seeds and mix. Keep warm.
Beat the eggs in a medium bowl with wire whisk until slightly thick.
Cook pasta in a separate pot of boiling water until al dente (about 8-10 minutes). Drain well and return pasta to pot.
Add the butter and toss well. Add the beaten eggs and keep tossing. Add the sausage with fennel, the cheese and salt to taste. Top with parsley and serve immediately.