Pasta with Greens, Eggs & Ham – Rachael Ray

Ingredients

• ⅓ lb. prosciutto di Parma
• Salt
• 1 lb. spaghetti alla chitarra or bucatini
• 4 tbsp. olive oil
• 4 cloves garlic, chopped
• ¾ to 1 lb. escarole (1 large head), shredded, or Swiss chard (1 large bunch), center stalks removed and leaves shredded
• Pepper
• A little freshly grated nutmeg (about 1/8 tsp.)
• ½ cup chicken stock
• 1 tsp. lemon zest, plus juice of 1 lemon (about 1/4 cup)
• 4 large egg yolks
• 1 cup grated Parmigiano-Reggiano