I start by chopping the garlic and setting it aside in a little dish. Then I zest and juice the half lemon into a medium glass measuring cup, making sure to wash the lemon first. Add the eggs, cream and Parmesan cheese to the measuring cup, mixing well with a fork.

Start your pasta water boiling and start frying the pancetta with the olive oil in a large saute pan.

This is when I chop the rapini. Cut the thick stems off and discard and then continue to chop the rapini until you have nice bite sized pieces. I like the pieces that look like mini broccoli florets and the leaves. As I chop, I usually get rid of any thick stalky bits that I have missed.

Letting the rapini wilt before removing it from the heat

When the pancetta is starting to brown, put in your pasta to cook.

When the pancetta is brown and crispy, add the rapini and garlic to the saute pan. Stir to get it heated through and then remove it from the heat until the pasta needs only two more minutes.

Once the pasta is close to being done, put the rapini back on at a medium heat. When the pasta is al dente, drain the pasta and add it to the saute pan and toss with the rapini and garlic.

Remove the pan from the heat and pour in the egg and cream mixture while tossing the pasta continuously with tongs. If you find it a little runny, put it back on the heat and toss constantly until you get a nice glossy consistency. Be sure to take it off the heat immediately and never take your eye off it when it is on the heat. This is when your hard work for the past 15-20 minutes could turn into scrambled eggs and pasta. If you need to thicken the sauce, make sure to keep the pasta moving and take it off the heat as soon as it is close to where you want it. It can very quickly cook too much. If you over cook it, don't worry, it will taste fine - just don't admit you screwed it up.

Serve immediately either in the saute pan or in a nice bowl with plenty of extra Parmesan cheese.