Farfalle with Prosciutto and Cream

½ pound farfalle pasta

5 tablespoons heavy cream

1¾ ounces prosciutto, sliced into ½-inch strips

Generous ½ cup grated parmesan, plus extra to serve

2 egg yolks

Salt and ground black pepper, to taste

Bring a large saucepan of salted water to a boil. Cook the pasta to al dente (still barely firm at the center) according to package directions.

While the pasta cooks, in a large bowl, combine the cream, prosciutto, parmesan and egg yolks. Season with salt and pepper.

Drain the farfalle and toss into the sauce. Serve with extra cheese.

Serves four.

@Recipe nutrition:Nutrition values per serving: 409 calories, 17 g fat (8 g saturated), 44 g carbohydrate, 2 g fiber, 21 g protein, 162 mg cholesterol, 817 mg sodium.

#8220;The Geometry of Pasta#8221; by Jacob Kenedy and Caz Hildebrand (2010 Quirk Books)