Cook the spaghetti while using a 1-liter plastic measuring cup to mix the eggs, cream, Parmesan cheese and a good pinch of fondor with a whisk.
When the spaghetti is ready, drain into a colander (do not put off!). Sear the cured ham in the spaghetti saucepan with a little oil, then put the spaghetti back in the saucepan and lift the ham through.
Pour the prepared mixture over the pasta into the saucepan, let it set on a low heat, meanwhile toss it through several times.
It should be avoided that the sauce burns firmly on the floor, because that happens very quickly, so keep moving when sticking.
The mixture shouldn`t be too firm, so stop when the pasta is still moist from the sauce, but the cheese and egg are visibly stuck to the pasta and hardly any sauce has collected on the bottom.
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