Bring a large saucepan of salted water to boil – it should be as salty as the sea. Add the spaghetti and cook for 8-9 minutes, until al dente.

Whilst the pasta is cooking add the pancetta and olive oil to a large frying pan. Set over medium heat and cook for 5 minutes, until the bacon is golden and the fat has rendered. Remove the pan from the heat.

Next, whisk together the eggs, egg yolks, grated parmesan, a tiny pinch of salt and some black pepper.

Once the pasta is ready, scoop out a cupful of cooking water then drain the pasta. Add a splash of the cooking water to the egg mixture, this will help to prevent it scrambling. Heat up the bacon pan and add the cooked spaghetti and peas, stir until the rendered fat coats the pasta.

Remove the pan from the heat, then add the egg mixture and stir briskly until you have a smooth, creamy sauce. If it looks dry add some more cooking water.

Divide the pasta between the bowls and serve with extra parmesan and black pepper.