Melt the butter in a large pan and add the prosciutto. Saute for 4-5 minutes, stirring occasionally. Remove from the heat and set aside.

Cook the pasta in boiling salted water until it is "al dente". Drain and add to the sauteed prosciutto. Add the parsley, salt and pepper to taste, and the cream. Toss well and put over very low heat until it is very hot. Remove from heat and add the eggs, tossing to distribute them well.

Serve immediately and pass the parmesan cheese separately.