Cook the pasta in salted boiling water for 2 minutes less than the packet says. Scoop out a mug of pasta water before draining.

In a small bowl, mix the parmesan, pecorino, egg, egg yolks and black pepper with a fork until you’ve got a smooth paste.

In a large frying pan, cook the pancetta over a medium-high heat for about 5 minutes, until golden and crisp.

Add the ’nduja and stir for about a minute until it melts and coats the pancetta.

Add a ladle of pasta water, then turn off the heat.

Toss the cooked spaghetti through the pancetta and ’nduja mix.

Pour in the cheese and egg mixture, using tongs to toss everything together until it forms a silky sauce.

If it’s too thick, splash in a bit more pasta water until it looks glossy.

Taste and adjust the seasoning if needed, then serve straight away with extra cheese and a good grind of black pepper.