Place the butter, cream, and Parmesan into a large, non-stick pan. Place on moderately low heat until the butter has melted, and the cream is starting to warm through.

In the meantime, whisk the egg yolks in a little bowl.

Once the creamy mixture is warm, remove it from the heat and whisk one tablespoon of it into the bowl of egg yolks. Once combined, add another tablespoon. Repeat this process until you have added about 10 tablespoons. This is not unlike making custard.

Add the creamy eggs into the pan and mix well with the cream mixture. Return to moderately low heat and cook for 10-12 minutes until the sauce thickens. You should not experience any ‘scrambling’ of the eggs. Season with salt and freshly ground black pepper.

Combine with your cooked pasta of choice and divide between 4 warm bowls. Top with a pinch of cayenne pepper and garnish generously with chopped chives.