Heat your oven to 180 C. Line a baking sheet with foil or parchment paper. Cut the bread into 1/3 to 1/2 inch cubes. Toss the cubes with 1 tablespoon of olive oil. Spread the bread cubes in a single layer on the baking sheet. Bake until golden brown, 2 to 3 minutes but keep an eye on them. Remove from the oven and set aside. There, you just made croutons which will be used for a topping at the end.

Heat 4 tablespoons of olive oil in a large non stick pan, when hot, add the onion, garlic, salt, and red pepper, cook until the onion is golden brown.

Remove the pan from heat and mix in the parsley, capers, and 1 to 2 teaspoons of lemon or lime juice. Set aside.

Cook the pasta in a pot of boiling salted water until tender. Reserve 3 tablespoons of the pasta water and drain the rest.

In a medium bowl, add the egg yolks, slowly whisk in the reserved pasta water, then whisk in the remaining 1 tablespoon of olive oil.

Place the pan back on low heat and add the well drained pasta to the pan, pour the egg mixture over the pasta and toss to combine the pasta with the egg mixture and the contents in the pan. Cook for 2-3 minutes to warm everything through.

Divide among 4 bowls and top with the croutons you made and a sprinkle of Parmesan cheese.