Instructions: Preheat oven to 150c/300f/Gas 2. Youll need a round ovenproof dish with a diameter of 9"/23cm, and 2"/5cm deep, placed in the oven when its preheated.

1 In a large hot frying pan over a medium heat, fry the pancetta or bacon in its own fat for 4-5 minutes, until its crisp and golden. Remove to a plate.

2 Add the butter to the pan, and then the onion. Turn the heat down to gentle and let the onion soften in the butter for about five minutes. Heat the stock in a small saucepan.

3 Return the pancetta or bacon to the frying pan and stir in the rice and move it around until all the grains get a good coating of the buttery juices.

4 Add the hot stock to the rice, along with some salt and black pepper. Let it all come to a gentle simmer, transfer the whole lot to the warmed dish, stir it once and bake, without covering, on the centre shelf of the oven and set a timer for 20 minutes.

5 When the time is up, gently stir in the Pecorino, folding and turning the rice grains over, then set the timer again for another 15 minutes.

6 Whisk the egg, egg yolks and creme fraiche together, remove the risotto from the oven and gently stir in this mixture, making sure it is well mixed.

7 Leave the risotto for about two minutes, by which time the eggs and creme fraiche will have thickened - but no longer, as it will get too thick.

Serve on warm plates with some more Pecorino Romano sprinkled over.

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