Step 1

Cook the pasta in a large saucepan of boiling salted water according to packet instructions.

Step 2

Meanwhile, combine the eggs and grated parmesan in a bowl. Season with sea salt and freshly ground black pepper.

Step 3

Heat the olive oil in a deep frypan over medium-high heat. Add the chopped pancetta and fry for about 2-3 minutes until crisp. Reduce the heat to low, wait a few seconds for the frypan to cool a little (this will ensure the garlic doesn't burn), then add the chopped garlic.

Step 4

Cook for about 30 seconds until fragrant. Add the drained farfalle to the frypan and toss to coat.

Step 5

Remove from the heat, stir the egg mixture into the farfalle, then continue stirring for 1 minute to coat all the pasta, and to ensure the egg mixture stays smooth and creamy and doesn't scramble.

Step 6

Add the chopped chives and torn flat-leaf parsley leaves and serve immediately.