3 eschalots, finely diced
2 cloves garlic, crushed
3 eggs, lightly beaten
½ cup finely grated pecorino cheese
Preheat oven to 180C (160C fan forced). Line a baking tray with baking paper. Arrange prosciutto on tray in a single layer. Spray with oil and bake for 10 min or until crisp. Let cool then break into bite size pieces.
Meanwhile, bring a large saucepan of water to the boil and cook pasta according to packet instructions. Drain and return to saucepan.
Heat 2 teaspoons olive oil in a small frypan over medium heat. Add eschalots and garlic and cook for 2-3 min or until soft. Add onion mixture to the pasta along with the beaten eggs and toss to combine for 1 min or until egg has cooked from the heat of the pasta. Add the prosciutto pieces and pecorino and toss to combine. Serve immediately.