Cut the shallots lengthwise. Melt the butter in a casserole and gently brown the shallots. Dust with chopped parsley. Finely cut the Salame Brianza PDO into strips and crisp them. Cook the pasta in abundant salt water. Make it creamy with grated pecorino cheese, using the cooking liquid. Adjust the flavour with salt and pepper. Place the spaghetti on the dish and arrange the Salame Brianza PDO strips.