Tagliatelli with Ham and Cream

Put on a saucepan half full with water over a high heat for the pasta.

Separate the eggs and add the yolks to a bowl. Add five tablespoonfuls of double cream to the bowl and grate in three tablespoonfuls of parmesan cheese followed by half a teaspoonful of salt and a few turns of fresh black pepper.

Cut the rind off the ham and then chop into smallish chunks. Warm up a couple of tablespoonfuls of butter in a small saucepan, add the ham and warm through and put to one side.

When the water is simmering add the tagliatelli and cook until done. Drain the tagliatelli well in a colinder, and then put back in the saucepan. Add the eg/cream mixture followed by the ham and stir well for a couple of minutes. re-season if necessary with some more salt and pepper.

Spoon the pasta into serving bowls with some more parmesan to grate over.