• 1 pound end cut of Prosciutto ham
• 1 tablespoon black pepper corns
• 8 large eggs
• 1 cup grated Pecorino Romano
• 1/2 cup heavy cream
• 1 cup grated mozzarella
• 1 pound fresh or homemade linguine

Cover ham with water (two quarts or more), add pepper corns, bring to a low boil and braise until ham is very tender and falling apart. About two hours. Remove ham and allow broth to cool completely. Shredded bits of prosciutto may be added to the egg mixture or not. Reserve 3 cups of the broth.

Butter 3 round 8 inch cake pans. Pre heat oven to 350 degrees. Cook linguine, drain, and cool. In a large mixing bowl (hand held electric mixer or whisk), beat eggs, cream, ham broth and cheeses until well blended. Evenly divide pasta between three pans. Pour beaten egg mixture equally between the three pans making sure pasta is completely covered. Bake until tops turn light golden brown, about one hour. Remove from oven, cool to room temperature and serve in wedges. Serves 12-14.