• Sauté the shredded pancetta in a large hot pan until crisp. Set aside, keeping it in the pan with the fat
• Put the cheese in a bowl, grate in the garlic, and add half of the lemon zest, plus the egg yolks. Mix to a paste
• Add the parsley. Add the anchovies and mix them in
• Finish the paste with a small squeeze of lemon juice and the Worcestershire sauce to taste
• Sauté the panko in sunflower oil until golden, season w/ salt & black pepper, drain on kitchen paper
• Finely shred the lettuce and keep to the side
• Bring a large pan of salted water to the boil, cook the malloreddus for 3-4 minutes until al dente
• Use a strainer to remove the pasta from the pan, retaining some of the pasta water
• Add the pasta to the pancetta and return to a low heat, adding a spoonful of the pasta water
• Loosen the paste with a spoonful of the pasta water, then add to the pasta and pancetta
• Stir over a very low heat until the sauce thickens and coats the pasta. Take care not to scramble the egg
• Check the seasoning. It shouldn’t need more salt but may need pepper and a little more lemon juice. Add a spoonful of pasta water if needed to loosen the sauce

To serve –

• When the sauce is glossy and has a coating consistency,fold in the lettuce, portion onto warm plates and top with the crunchy panko. Serve immediately.