Put the flour together with the eggs and a pinch of salt in a bowl, knead everything with your hands to form an elastic dough, wrap it in cling film and let it rest for at least 30 minutes at room temperature.

Then roll out thinly with the pasta machine and cut into spaghetti with the spaghetti attachment. Then cook them al dente in plenty of salted water.

Spread a thin layer of oil on an ovenproof dish. Quarter, drain and core the tomatoes and place in the tin with the meat side up, add a little salt and pepper and sprinkle with the lemon zest. Then put in the oven at 80 degrees for one hour.

While the spaghetti is still cooking al dente, fry the prawns briefly in a little olive oil, remove them and set aside. Then add the rest of the olive oil and heat, preferably not over 80 degrees. Add the garlic and chilli and let steep for a few minutes.

Strain the spaghetti and let it drain a little (not too much). Then add the spaghetti to the heated olive oil, add the tomatoes and prawns and toss in them for about 2 minutes (the spaghetti should always be moving).

Now fold in the parsley and serve and then sprinkle with grated peccorino cheese.