Place the boneless chicken thighs skin side down in a heavy bottomed non-stick pan with a little rape seed oil over a medium heat. Cook until the skin is golden brown and crisp and then turn the thighs over to finish cooking. This should take approximately 15 minutes.

On two separate baking sheets lined with either baking parchment or a silicone mat sprinkle approx. 50g of the finely grated parmesan on one sheet keeping the parmesan close together and on the other lay out the slices of pancetta.

Place the above in a pre-heated oven at 200°C The parmesan crisps will take approx.. 6-8 minutes and the pancetta crisps approx. 8-10 minutes. When ready, gently remove from the trays and place on to a cooling wire where they will become crisp as they cool down.

Place a large pan of water over a high heat and bring to the boil. When boiling add a generous pinch of fine table salt.

Place the diced pancetta in a large non-stick frying pan with a little rape seed oil and cook over a medium heat. This does not need to be cooked until golden brown or crisp as most of the flavour will be lost and we have the pancetta crisps to add texture at the end.

At the same time add your spaghetti to the boiling water and gently stir to ensure that the water gets between all the strands of spaghetti as it softens, submerges beneath the water and cooks. Cook the spaghetti for approx 2-3 minutes less than the cooking time given on the packet. By the time you have added the spaghetti to the pan and the sauce etc it will be perfectly al dente.

In a large bowl combine the remaining finely grated parmesan, the whole eggs, egg yolks and double cream.

When the pancetta is sufficiently cooked, add the finely chopped garlic, the finely chopped salted/brined anchovy fillets and pinch of chilli flakes and cook for two minutes over a low heat.

Place the Romaine leaves on a serving dish.

Before draining the pasta take a couple of large ladles of the pasta cooking water from the pan and keep to one side. The spaghetti should still have a bite in the middle of it.

Add the spaghetti to the large frying pan with the pancetta, garlic, anchovy and chilli.

The chicken thighs will be cooked by now and can be resting, skin side up, in the pan.

Pour the egg, cream and cheese mixture onto the hot spaghetti and stir. The heat of the spaghetti will cook the eggs in the mixture and it will thicken to make a soft velvety sauce. The sauce should coat the spaghetti but not stick it together. If it is a little thick add some of the pasta water to let it down a little.

Place the spaghetti, using a pair of tongs, over the romaine lettuce and then pour the remainder of the sauce over that.

Slice the chicken thighs and arrange over the spaghetti

Toss the barba di fratte in a little good olive oil and place over the chicken.

Finally, finish with the pancetta crisps, pieces of broken parmesan crisp and a drizzle of good olive oil.