PREPARATION

Simmer the finely chopped shallot and simmer in a frying pan with a splash of olive oil, when the shallot is well browned, add a glass of white wine to the sautéed vegetables and cook for one minute (do not add the prosciutto, otherwise it will be too salty). In a bowl beat the yolks with a pinch of salt and Parmesan cheese.
Cook the Fettuccine in plenty of salted boiling water, drain, add to the shallots and toss with the ham.
At this point turn off the heat and pour on the yolks, mix gently for a couple of minutes until creamy and serve with more grated Parmesan cheese.