First make the dill oil by adding the sunflower oil and picked dill in to a thermo mix. Heat to 90 and blitz on high speed for 7 minutes then strain through muslin over an ice bath, make the emulsion like a mayonnaise using the 3 egg yolks, & Cider vinegar.
Blitz the peas in the thermomix at high heat with a little veg stock, butter and the freeze dried shallots. When smooth pass through a fine sieve and chill quickly.
Cook the Macaroni in boiling salted water. Fry the pancetta until crisp
Poach the eggs to order and reheat some of the puree with the macaroni, add the pancetta, season and serve with the pea shoots and shaved parmesan.