Cook the spaghetti in al dente.
Cut ham into cubes and sauté in 10 g butter. Mix egg yolks with salt, pepper and nutmeg.
Mix 50 g butter until creamy and preheat a large spaghetti bowl well.
Drain the finished pasta, then mix briskly in the preheated bowl with the creamy butter and whisked egg yolks. The pasta’s own heat should cause the egg yolks to set.
Stir in the hot diced ham and grated cheese. Season with black pepper from the mill.
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