Runner bean carbonara

Method

1. Bring a large pan of salted water to the boil. Put the egg yolks, cream and most of the parmesan in a bowl or jug and beat together with plenty of pepper and a little salt. Set aside.
2. Put a wide non-stick frying pan over a medium-high heat. Add the pancetta and cook for 2-3 minutes, then add the shallots, garlic and thyme and turn the heat right down. If the pancetta has not released much fat you may want to add the olive oil to help the shallots cook, otherwise continue without. Cover and leave to cook until soft and sweet (around 15 minutes).
3. Add the spaghetti to the boiling water and cook for 6 minutes, then add the runner beans and cook both for a further 3 minutes. Drain, reserving a cup of the pasta/bean water.
4. Add the pasta and beans to the pan with the pancetta and toss everything together. The next part requires a confident hand, so think assertive thoughts. Remove the frying pan from the heat. Loosen the egg mixture with a splash of the reserved pasta cooking water, then pour the egg mixture into the pan and stir vigorously. The egg will cook in the residual heat of the pan so keep it moving or you risk scrambled eggs.
5. Loosen the sauce with a splash more cooking water if needed. Spoon into warmed plates, top with the remaining parmesan and dash to the table.