• 4 eggs, at room temperature
• 4 tablespoons olive oil
• 300 g(10½ oz) spaghettini
• 60 g(2¼ oz) soft white bread, broken up into coarse crumbs
• 2 anchovy fillets, finely chopped
• 1 garlic clove, finely chopped
• 1 heaped tablespoon chopped parsley
• finely grated zest of ½ lemon
• olive oil, to serve
• grated parmesan cheese, to serve

Bring a large pot of salted water to the boil. Add the eggs and boil for 4 minutes. Fish out the eggs with a slotted spoon, run under cold water and peel off the shells. Put the eggs in a large serving bowl and mash up into small bits with a fork. Add a couple of tablespoons of olive oil and a little salt.

Add the spaghettini to the boiling water and cook, following the packet instructions. Meanwhile, heat 2 tablespoons of oil in a non-stick frying pan, add the breadcrumbs, anchovies and garlic and sauté over medium heat until the breadcrumbs are golden and crisp. Remove from the heat and stir in the parsley and lemon zest.

Drain the spaghettini, keeping some of the cooking water. Add the pasta to the egg with a few spoonfuls of the cooking water. Toss through very well and serve immediately. Drizzle each serving with some olive oil and scatter parsley bread-crumbs over the top. Pass around the parmesan, and some black pepper for those who like it.