Recipe for 4 people

Ingredients

• 320 g mezzi paccheri
• 150 g Prosciutto di Carpegna PDO (2/3 mm thickness)
• 8 egg yolks (2 yolks per person)
• 20 g Parmigiano Reggiano
• 10 g pecorino
• Plenty of ground pepper

Procedure

Cut the ham into cubes and brown it until it becomes almost crispy. Filter the fat and keep it. Combine the egg yolks with the cheese and some of the ham fat in a mixer (or work with a whisk). If necessary, dilute with a little hot cooking water.

Cook the pasta, drain it and dress it off the heat with the eggs, add the browned diced Carpegna and the remaining fat.

Grind plenty of black pepper and serve with almond flakes.