Step 1 Bring a large saucepan of salted water to the boil. Cook the linguini according to the packet instructions until al dente.

Step 2 While the pasta is cooking, whisk together the pecorino, egg yolks, a generous amount of freshly ground black pepper and a tiny splash of water in a bowl. Set aside.

Step 3 Place a large wide pan over medium heat and add the butter and oil. Add the cubed eel and sauté until golden brown. Add the cooked pasta, along with the cup of reserved pasta water and cook for a further minute. Turn off the heat and the pecorino cheese mix and toss through the pasta, moving enough for the pasta and sauce to emulsify. Serve with extra grated pecorino on each portion.