Make the rice

• Diced pancetta lardons over low heat., Remove them before they are crispy. Raise the heat to high. Stir-fry day-old rice in the rendered fat until it starts to get crunchy. Add a finely minced shallot. Stir in a cup fully cooked peas. Add the pancetta back into the pan. Ladle the rice into individual bowls. Top each serving with a raw egg, a flurry of Parmigiano, chopped parsley, and a good grind of black pepper.