Boil the tubetti in well-salted water. When the pasta is done, drain (not too well) and add back to the pot.

Mix in the butter or lard and stir until the fat has completely melted. Then add a mixture of the egg(s) beaten with grated parmesan and pecorino cheese and parsley, seasoned with salt and pepper to taste.

Stir briefly over low heat until the egg has solidified and serve immediately with some additional grated cheese (of either kind) for those who would like it.