Method:

1. Fill a large saucepan with water, add a big pinch of sea salt and bring it to the boil.

2. Peel the vegetables into ribbons with a speed peeler. Set aside.

3. Break the eggs into a big mixing bowl, add the crème fraîche and Parmesan cheese, and finely grate in the lemon zest. Add a pinch of salt and black pepper, then mix well.

4. Cook the pasta in the large pan of boiling water according to the packet directions.

5. Heat a glug of oil in a large pan. Chop and add the pancetta for 4 to 5 minutes, until crisp.

6. Setting aside a cupful of water, drain the pasta.

7. Off the heat, add the pasta to the pancetta, pick in most of the mint, then add the veg ribbons, egg mixture and a splash of pasta water.

8. Stir it all together, then add more pasta water if you think it needs it.

9. Dish it up, then top each bowl with the remaining mint leaves and an extra grating of Parmesan.