2 cups milk
3 T butter
1/2 cup flour
1 lb. rigatoni
freshly grated nutmeg
1/4 cup Parmigiano-Reggiano cheese, grated, plus extra for the table
freshly ground black pepper
2 egg yolks, room temperature
8 oz. prosciutto, sliced slightly thicker than usual and cut into 1 inch long ribbons, about 1/4 inch thick
Preheat oven to 400 degrees. Prepare the bechamel sauce: warm the milk in a small saucepan over medium heat, do not boil. In another saucepan, melt the butter, sprinkle in the flour and whisk well. Slowly pour the warm milk into the butter-flour mixture, stirring well to incorporate. Cook over medium heat until the sauce thickens, 4 to 6 minutes.
Meanwhile, bring a large pot of water to a boil, add the salt and pasta. When the bechamel is thick enough add the nutmeg and the Parmigiano-Reggiano cheese and mix well. Season with salt and pepper and remove from heat. Mix the egg yolks and prosciutto in the bechamel sauce.
Cook the pasta until al dente, drain well and toss with the bechamel sauce. Pour the mixture in an ovenproof dish, sprinkle with extra Parmingiano-Reggiano cheese and bake for about 10 minutes. Serve browned and bubbling.