Tagliatelle Carbonara with Prosciutto

• 1 tablespoon extra virgin olive oil
• 300g/11oz prosciutto, cut into

Heat the olive oil in a thick-bottomed pan. Add two-thirds of the prosciutto and fry briefly, then add half the butter and all the wine. Simmer for 2—3 minutes.

Mix the egg yolks with the cheeses and season with salt and pepper. Cook the pasta in salted boiling water until al dente, then drain, reserving a few