Category: not set
Cuisine: not set
1 6- ounce piece Prosciutto di Parma 1/4-inch thick
2 tablespoons extra virgin olive oil
3 large eggs
1/2 cup grated Pecorino Romano
1/2 cup grated Parmigiano-Reggiano
1/4 teaspoon freshly cracked black pepper
1 pound mezze rigatoni
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