- 1 tbsp extra virgin olive oil
- 300g/10½oz prosciutto slices, cut into strips 1cm/½in wide
- 100g/3½oz unsalted butter
- 150ml/5fl oz white wine
- 6 free-range egg yolks
- 50g/2oz parmesan, freshly grated, plus extra for serving
- 50g/2oz aged pecorino, freshly grated
- salt and freshly ground black pepper
- 350g/12oz egg tagliatelle
- Heat the olive oil in a thick-bottomed saucepan. Add two-thirds of the prosciutto and fry for one minute.
- Add 50g/2oz of the butter to the pan and allow to melt, then add the wine and simmer for 2-3 minutes, just to combine with the butter and the prosciutto juices.
- Place the egg yolks, parmesan and pecorino into a bowl and season, to taste, with salt and freshly ground black pepper.
- Cook the tagliatelle according to the packet instructions, or until al dente, then drain, reserving a few tablespoons of the cooking water.
- Immediately add the pasta to the prosciutto mixture, then stir in the egg mixture – the heat of the pasta will cook the egg.
- Add the reserved cooking water if the sauce seems too thick, then stir in the remaining prosciutto and reserved butter.
- To serve, spoon into warmed bowls and sprinkle with a little extra parmesan.