Boil the pasta al dente in lightly salted water according to the package instructions.

Cut the serrano ham into cubes and fry it in a little olive oil in a pan until the ham is golden and crispy.

Whisk the eggs together with the cream, a little salt, and about two-thirds of the cheese.

Drain most of the boiling water from the pasta - leave about 1 dl. left in the pot.

Add the egg/cream mixture and toss with the pasta until it forms a creamy sauce.

Add the ham and a good amount of freshly ground pepper.

Serve the dish with the rest of the parmesan cheese sprinkled over.