Place a frypan over a medium heat, add the speck and cook until golden brown.

Add the garlic and sauté for about 2 minutes until it is has cooked through and the fat from the speck has rendered, then remove from the heat.

Meanwhile - use a blender to mix the egg yolks, sea urchin and parmesan cheese until well combined.

In a pot of salted boiling water, cook the paste until al dente then drain, reserving the paste cooking liquid.

Transfer the pasta into a large cold pan, add the egg and sea urchin mixture with a ladle of the pasta cooking liquid, then butter, speck fat and garlic.

Place over a low flame and toss the pasta until the egg mixture thickens to coat the pasta.

Transfer to a serving bowl and finish with the chopped chives, sea salt and some more parmesan.