Cook the pasta as per packet instruction in a large pot of salted water. Drain then cool under running water. Mix through 2-3 tablespoons of olive oil to keep pasta from sticking together.

In the same large pot heat 2 tablespoons of olive oil over a medium heat, adding in finely diced onions for a few minutes then adding roughly chopped pancetta (or bacon) and finely diced garlic. Turn up the heat and fry for a further 5 minutes, then add wine and stir.

Pour in the cream and allow to reduce and thicken before adding eggs (lightly beaten) and stir continuously.

Return the spaghetti to pot and stir through the sauce before finally stirring through the grated parmesan. To serve, sprinkle with fresh chives.