Cook the spaghetti in a large pan of salted water for about 5 minutes, until very al dente. Drain and rinse briefly under cold water to stop the cooking.

Meanwhile, cook the pancetta in a frying pan over medium heat for 5–6 minutes until golden and slightly crisp. Drain on kitchen paper and allow to cool.

Crack the eggs into a large bowl and whisk lightly. Add the cooked pancetta and grated parmesan, mixing well.

Stir in the cooled spaghetti until it is fully coated in the egg mixture. If the mixture looks slightly dry, add another egg.

Heat a large non-stick frying pan over medium heat and pour in the spaghetti mixture, spreading it evenly.

Cook for about 7 minutes until the underside is golden. Carefully flip the tortilla and cook the other side for another 7 minutes.

Allow to cool slightly before slicing. Serve warm or at room temperature.