250g Mascarpone Cheese
1 Egg Yolk
2 slices of Prosciutto di Parma (chopped)
pinch of Freshly Grated Nutmeg
Parmesan to serve
Sea Salt and Freshly Ground Pepper
1. Cook the Spaghetti in at least 4 litres of salted boiling water until al dente (usually about 1 minute less than packet instructions).
2. Meanwhile put the mascarpone and egg yolk into a large bowl and beat with a spoon or whisk for a couple of minutes. Grate in the nutmeg, season and add the prosciutto before mixing well.
3. When the spaghetti is almost cooked, add 4 tablespoons of the cooking water to the mascarpone sauce and mix well. Drain the Spaghetti, add to the bowl with the sauce and stir well to combine. Serve with a little grating of parmesan on top.