Instructions
1. Cook the tortellini
Bring a large pot of well-salted water to a boil. Add the tortellini and cook according to the package instructions (usually 3–5 minutes) until al dente.
Reserve 100 ml of the cooking water, then drain gently.
2. Sauté the ham
In a large skillet, melt the butter over medium heat. Add the diced ham and cook for 2–3 minutes until lightly browned and aromatic.
3. Prepare the sauce
Pour the cream into the skillet with the ham. Gradually whisk in the grated Parmesan until fully melted.
Season with nutmeg, salt, and black pepper. Let the sauce simmer gently for about 2 minutes, stirring frequently, until slightly thickened.
4. Add the egg yolks
Remove the pan from the heat. Whisk in the egg yolks vigorously to create a smooth, creamy sauce.
If the sauce is too thick, add a little reserved pasta water until the desired consistency is reached.
5. Combine
Add the cooked tortellini to the sauce and gently toss to coat. Warm over very low heat for 1–2 minutes if needed, without letting the sauce boil.
6. Serve
Serve immediately on warm plates. Garnish with chopped parsley, extra Parmesan, and a few turns of freshly ground black pepper.
