Chop the ham into bite-sized pieces.
Add the mascarpone to a bowl. Crack and separate two eggs. See our egg Tip. Add to the bowl with the mascarpone, and beat really well to combine. You want a smooth, soft sauce with no visible egg. Grate the parmesan on a fine setting and add to the egg mixture. Season generously with black pepper. Stir well.
Gently fold in the ham, making sure it is well distributed, but take care not to mash it. Keep the sauce in the fridge until ready to use.
Next prepare the salad. Halve the tomatoes if small, or cut into pieces if larger. Cut the cucumber and pepper into bite-sized chunks. Top and tail the radishes, if using, and cut into halves or quarters, depending on size. Mix everything together in a serving bowl.
Dress with vinaigrette - see our dressing Tip. Or dress more simply by seasoning with salt and pepper and adding a capful of vinegar and a good glug or olive oil. Stir well and set aside until needed. Now cook the spaghetti. About 20 minutes before you are ready to serve, heat a generous amount of water with a shake of salt until it is at a rolling boil – it should bubble and swirl. Add the spaghetti, gently pressing it down into the water and spreading it out until it is completely submerged. Stir to separate the strands. Cook for the time stated on the packet, usually about 10 to 12 minutes. Test a strand for doneness – if it is chalky or too firm, cook a little longer.
While the pasta is cooking, rip the basil over the salad (or add another herb) and toss to mix well.
Drain the cooked spaghetti and set the pan back over a low heat, adding a splash of olive oil. Return the spaghetti to the warm pan.
Add the sauce to the spaghetti, and stir it in well. Keep the pasta and sauce moving so the egg in the sauce cooks gently, but doesn't turn into scrambled egg (a few minutes) and so the sauce and ham are well distributed. A pasta server makes this easier.
Serve immediately, with the salad on the side.
Enjoy!
