Cut open the casing on the roe and squeeze the eggs out onto a plate. Discard the casings.
Melt butter in a frypan over medium heat. Add roe and cook, stirring until the colour of the roe changes from dark orange to light orange. Stir in the cream until well blended and heated through. Turn off the heat.
Meanwhile bring a pot of lightly salted water to a boil. Add angel hair pasta and cook until al dente. Drain and toss with sauce to serve.