Step 1

Bring a large pan of salted water to a boil. Add your linguine and cook until al dente.

Step 2

Separate 3/4 of your eggs, then add the yolks to a medium-sized bowl. Crack in the remaining egg/s.

Step 3

Grate your parmesan into the bowl and season generously with pepper, then beat to combine.

Step 4

Heat a saute pan over a medium heat. Add your ‘nduja and cook for a few mins until it has broken down, the oils are released, and your kitchen smells fragrant and spicy.

Step 5

Grate in your garlic cloves. Pick your thyme leaves off their stalks and add these to the pan. Cook for 1 min on a medium heat (careful not to burn your garlic).

Step 6

Pour in a ladle of your pasta cooking water. Mix it together until you have a smooth sauce. Get your linguine in the pan. Toss it around in the ‘nduja until it is fully coated.

Step 7

Take your pan off the heat. Pour your parmesan and egg mixture into the pan and give it a toss, adding more pasta water if you need to make it super glossy.

Step 8

Zest in your lemon and add the juice from half. Check the seasoning - you might need a little more salt and pepper.

Step 9

Tong your linguine onto plates, then top with parmesan, lemon zest and pepper. Serve and enjoy.