Chilli and Pancetta Bucatini

- Step 1Start by placing a large pan of well salted water on to boil for the pasta.

- Step 2In a cold frying pan add the pancetta lardons and place on a medium low heat. Cook the pancetta, rendering out the fat before turning up the heat and frying until golden brown and crispy. This should take around 6-7 minutes to fully caramelise the pancetta.

- Step 3Add the bucatini to the boiling water and cook according to the instructions or until al-dente.

- Step 4Remove the pancetta from the pan once well golden brown and then turn the heat down to low. Add the butter, garlic and chopped chilli and fry for 4-5 minutes until softened and sizzling. Being careful not to burn or darken the garlic.

- Step 5Crack the eggs and separate the yolks from the whites. In a small bowl mix the Parmesan with the egg yolks and tomato puree. Add a good pinch of black pepper and a little salt. Stir together to form a paste and leave to one side.

- Step 6Before you drain the pasta take out a mug of pasta water out and leave to one side.

- Step 7Add a splash of hot pasta water to the Parmesan and egg yolk mixture and stir together to loosen the paste and temper the egg yolks.

- Step 8Drain the bucatini once cooked and add to the pan with the garlic and chilli. Then pour in the egg yolk mixture and another big splash of past water. Add the cooked pancetta back in and turn the heat down to very low then quickly and vigorously toss or stir this all together. The egg yolk and pasta water will start loose and liquidy but as the egg starts to slowly cook, it will thicken and become a glossy texture that will coat the bucatini. Add small splashes of pasta water to loosen the sauce consistency if needed. Once glossy and saucy, divide between two bowls. Finish with some extra Parmesan over the top before serving.