Pile the flour up on your work surface and make a “well” in the centre; break the eggs into it, add the salt and the olive oil. Start mixing the eggs and flour with a fork, then use your fingertips and, finally, with your hands. Continue to knead vigorously and with regular movements for about 15 minutes. When the dough is smooth and elastic, shape it into a ball, wrap it in clingfilm and put it in the fridge for an hour. Transfer the pasta dough onto a pastry board (or your kitchen table) sprinkled with flour, and roll it out into a thin sheet. Cut the sheet of pasta into large squares, measuring roughly 5-6 cm and, as the name “maltagliati” (= badly cut) suggests, all slightly different. Put the water on for the pasta and, while you wait for it to boil, put the slices of pancetta in a frying pan with the olive oil and cook them until crispy. Turn off the heat and leave to rest for a couple of minutes, so that the pancetta can dry out and become even crispier. Heat the frying pan again and add the tomatoes, ricotta and pieces of pear; use a fork to squash the ingredients slightly and mix well for 5 minutes, then sprinkle with a little parsley (previously washed, dried and chopped). When the water comes to the boil, add salt and cook the maltagliati for a couple of minutes; then strain them and tip them into the frying pan with the hot sauce. Toss quickly, remove the pan from the heat and serve the maltagliati straight away while nice and hot. They’re deliiiiiiicious!