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

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

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

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.

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).

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.

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.

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

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