Before you start cooking, fire up your oven and allow it to preheat for 15 to 20 minutes, aiming for 450 °C and 500 °C (850 °F and 950 °F) on your baking stone. Measure the temperature quickly, accurately and from a safe distance using an infrared thermometer.

Heat a medium-sized frying pan on high heat, then add the pancetta. Cook for 5 to 10 minutes, stirring occasionally until it begins to turn golden. Once cooked, remove from the heat and allow to cool slightly before removing the pancetta with a slotted spoon. Place on a plate lined with a paper towel; set aside.

Cook the pasta in salted, boiling water according to the package’s instructions; while the pasta is cooking, beat the egg yolks with a fork and add 20 grams of grated Parmesan. Stir to combine.

Once cooked, drain and rinse the pasta under cold water and place in a colander to drain fully.

On a lightly-floured surface, roll out a dough ball by pushing the air with your fingers from the center towards the edges to form a disc of about 12 inches (30 centimetres).

Spread the double cream onto the pizza with the back of a large spoon, leaving a 20 millimetre gap around the edge of the pizza. Sprinkle approximately 10 grams of Parmesan onto the pizza, then top evenly with the fior di latte mozzarella.

Add the cooled pasta and cooked pancetta to the pizza, again ensuring to distribute evenly, followed by a few basil leaves (optional).

Dust the pizza peel with a little flour, place the pizza on top and launch into the oven; cook for 90 seconds, turning the pizza with a peel every 20 seconds or so to ensure an even bake. (The crust should be golden with charring / leopard spots here and there.)

Remove from the oven and immediately pour over the beaten egg and Parmesan mixture (the residual heat of the pizza will cook the egg).

Top with the remaining 10 grams of Parmesan and a good grinding of fresh black pepper. Cut into 8 slices, serve and enjoy.