Cook the pasta in salted water until al dente. Cut the ham into small pieces, briefly pour hot water over the frozen peas (in a sieve). Melt the butter in the saucepan, briefly fry the peas and ham. Whisk the egg yolks with a dash of cream, add the rest of the cream to the peas and ham. When it boils, add the egg yolks, whisked with cream, to the sauce, season with salt and pepper.
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