Fresh, delicate and light: this is the perfect recipe for Italian summertime.
- 400g tagliatelle
- 3 egg yolks
- 1 cup of parmesan, finely grated
- 2 cups frozen peas, blanched
- 6 slices prosciutto, roughly torn
- Sea salt and cracked black pepper
Cook the pasta in a saucepan of salted boiling water until the pasta is al dente. Drain well and return to the pan. Add the egg yolks and parmesan and toss. Add the peas, prosciutto and toss. To serve, top with the shaved parmesan