Fettuccine med Parma ham and cream (4 portions)
500g fresh fettuccine
4 dl cream
100g Parma ham, cut into thick slices
100g fresh grated parmigiano reggiano
2 egg yolks
New grinded pepper
Mix cream, ham, half of the cheese and yolks in a big pan, dress and stir hardly. Warm everything putting the pan in a bigger pot filled of boling water. Cook fettuccine in salted water until they are "al dente", throw away water, add sauce and mix them right . Serve with all the parmesan left on.