- 3 free-range eggs, beaten
- 3 tbsp double cream
- 75g/3oz parmesan, grated (1 tbsp reserved)
- salt and freshly ground black pepper
- 250g/9oz fresh spaghetti, cooked for 2 minutes and drained
- 2 slices prosciutto
- olive oil, to drizzle
- Put the eggs, double cream, parmesan, salt and freshly ground black pepper together in a small saucepan, stir well and cook for two minutes over a low heat.
- Place the cooked spaghetti in a small gratin dish, pour over the sauce, sprinkle with parmesan and put under the grill until bubbling.
- Heat a grill to high. Place the slices of prosciutto on a baking sheet under the grill for 3 minutes until crisp.
- To serve, place the prosciutto on top of the gratin and drizzle with olive oil.