Boil the pasta for 3 minutes in salted water.
Discard the water and place the pasta in a bowl.
Add the olive oil and season with salt and pepper and give it a good mix.
Allow it to cool off a bit.
Add the chopped parsley, Pecorino and the eggs and mix well.
Prepare a round baking tin lined with baking paper.
I am using a cake ring, but. Normal tin will work just fine.
I also wet the baking paper so it fits better.
Place half of the pasta mixture in the tin, place the Camembert in the middle and cover everything with the remaining mixture.
Cover with baking paper and a lid.
Bake on a low temperature at 160°c for 15 – 20 minutes. This will help the cheese to melt and the pasta to hold its shape.
Remove the ring/tin and baking paper, flip it upside down, and bake for another 10 minutes at 200°c or until golden brown.
For a crispier texture, brush it with some oil before baking it the second time.