Bring a large pan of salted water to a boil. Cook the pasta until just al dente, reserving a cup of the water before draining.

Heat two tablespoons of olive oil in a pan over a medium heat. Add the shallot and cook for 4-5 minutes until it starts to soften, then add the asparagus stalks and cook for 2 minutes until just tender. Add the garlic and cook for another minute until fragrant.

Add the courgettes and asparagus tips with a pinch of salt and cook for 4-5 minutes until they start to soften.

Pour in the chickpeas and their liquid (bean stock). Stir in the miso and simmer for a few minutes until the chickpea liquid reduces slightly and turns glossy and lightly coats the veg.

Meanwhile, crack one whole egg into a bowl, followed by just the yolks of two eggs. Add the grated cheese and plenty of black pepper. Add a splash of the hot pasta water and whisk using a fork until smooth and pourable.

Add the drained pasta to the pan. Remove the pan completely from the heat (this is important to prevent the eggs from scrambling), then stir in the egg mixture, mixing continuously until everything is coated in a silky sauce. Loosen with a little hot pasta water as needed – this will help it emulsify with the egg mixture and chickpea stock to reach a glossy, fluid consistency rather than sticky, so add a little at a time.

Stir through the zest of half a lemon for brightness and a splash of olive oil for that final glossy sheen.

Serve immediately with extra black pepper, more cheese and fresh herbs.