Place the eggs in a bowl and mash up into small bits with a fork.
Add a couple of tablespoons of Olive Oil and a little salt.
Add pasta to boiling, salted water and cook, following the packet instructions.
Meanwhile, heat 1 tablespoon of oil in a non-stick frying pan, add the breadcrumbs, capers and garlic and saute over medium heat until the breadcrumbs are golden brown.
Remove from the heat and stir in the parsley and lemon zest. It should be fragrant if not you could add a little more zest.
Drain the pasta, keeping some of the cooking water.
Add the pasta to the egg with a few spoonfuls of the cooking water.
Toss through very well
Drizzle each with some olive oil and scatter parsley breadcrumbs over the top.
Sprinkle a little parm on top and enjoy!!