Bring a large pot of water to a boil for your spaghetti and heat your oven to 400 F.

Lay 4 slices of prosciutto on a parchment-lined baking sheet, and put into your preheated oven for 8-12 minutes, or until golden brown and crispy.

When water is boiling, heavily salt (it should taste like the ocean!), and add your spaghetti. Meanwhile, in a large bowl, whisk whole eggs, egg yolks and grated pecorino until combined.

Add crushed peppercorns to a large, hot, dry sauté pan over medium high heat and toast until fragrant. Then lower the heat to medium/medium-low and add olive oil and fresh peas and cook for 2 minutes. Add a splash of water and continue cooking until tender.

Turn the heat off on your peas and, using a fork or potato masher, smash them.

When pasta is just under al dente, reserve starchy pasta water and strain.

Add al dente pasta to peas with a splash of starchy pasta water. Then, add your egg and cheese mixture to the pan, stirring vigorously until a creamy sauce is achieved.

Serve with crushed crispy prosciutto crumbs overtop and enjoy!