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fresh lasagnette: 400 grams
egg yolks: 4
ham: 150 grams
butter: 100 grams
salt
grated parmesan: 80 grams
Cook for some minutes the ham cut into slices in the pan where the butter has been already melted.
Drain saw-toothed lasagnette, dress them with butter and ham. Beat the yolks and mix them pasta, spread the parmaesan over it and serve the dish.
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