If there were such a thing as breakfast pasta, this
would be it. That said, we could eat this at any time of day. We've
used mafalda, a ribbon-like pasta with curly edges, but fettuccine
also works nicely.
400 gmdried mafalda300 mlpouring cream300 gmmascarpone150 mlmilk200 gmprovolone piccante, coarsely grated, plus extra for scattering100 gmparmesan, finely grated, plus extra for scattering4thick slices leg ham off the bone, tornOlive oil, for frying4eggs200 gmfirm ricottaCoarsely chopped flat-leaf parsley and thyme, to serve
Preheat oven to 180C. Cook pasta in a large saucepan of boiling salted water until not quite al dente (7-8 minutes). Drain and return to pan with 2 tbsp pasta cooking water. Stir in cream,mascarpone and milk to combine, then stir in provolone, parmesan and ham, and season generously to taste. Divide among four 500ml shallow ramekins or baking dishes, scatter with extra provolone and parmesan, and bake until bubbling and golden brown (20-25 minutes).
Meanwhile, heat a splash of oil in a frying pan over medium-high heat and fry one egg to your liking (2-3 minutes for soft yolks). Transfer to a plate and repeat with remaining eggs.
To serve, top each dish with a spoonful of ricotta and a fried egg, and scatter with herbs.