Step 1

Prepare the pasta dough kneading flour, salt, and eggs, then refrigerate for at least 30 minutes wrapped in plastic wrap.

Step 2

Flour a work surface and roll out the dough to create sheets with the thickness of the distance between the “chitarra” strings. Let the sheets dry, but not dry out completely. Pass the sheets one at a time through the “chitarra” to create the spaghetti. Alternatively, pass the sheet through a pasta maker to create the spaghetti.

Step 3

Start the sauce: Chop the prosciutto, then sauté it along with a chopped shallot in 3 tablespoons of olive oil. In a mixing bowl, combine the egg yolks, cream, a pinch of salt and pepper, and both grated cheeses.

Step 4

Cook the pasta in a large pot of salted boiling water until al dente, then strain. Toss the pasta in the pan with the prosciutto. Then pour it into the egg mixture and mix well.

Step 5

Serve right away, topped with finely chopped chives if desired.