Heat a heavy based saucepan on medium-high heat, put the pancetta strips and fry them until golden. Add the garlic, the chilli and the parsley and fry for a second or two – remove from the heat and set aside.
In a medium bowl, beat the eggs well.
Drain the bavette well as soon as it’s cooked and put into the saucepan with the pancetta, the garlic, the chilli and the parsley and add the whisked eggs and half of the grated pecorino cheese – toss everything together well.
Season to taste with a little salt and black pepper (if you need it).
The heat from the bavette will be sufficient to cook the egg enough to leave it creamy – serve with the rest of the pecorino cheese.