Yield: 4 Servings

Ingredients:

Chocolate Pasta:
• 1 pound all-purpose flour
• 4 eggs
• ½ cup cocoa powder
• 1 Tablespoon olive oil
  
  Pasta Sauce:
• 2 cups cream
• 4 egg yolks
• ½ cup sugar
• ½ cup Parmigiano Reggiano
  
  Chocolate Covered Bread Stick:
• 1 pound cake flour
• ½ pound butter
• ¼ cup water
• 2 Tablespoons salt
• 2 Tablespoons sugar
• 2 egg yolks
• 4 thin slices Prosciutto di Parma
• 1 cup Valrhona chocolate, melted

Method:
For the Chocolate Pasta:
Sift flour and cocoa powder together and knead in the eggs and olive oil for 15 minutes. Rest for another fifteen minutes then roll and cut in a pasta machine. Heat up a pot of lightly salted water and boil pasta until al dente.

For the Pasta Sauce:
In a medium sauce pot scald the cream. In a separate bowl, whisk together egg yolks, Parmigiano Reggiano, and sugar. Temper this mixture into the hot cream and bring to a light simmer, whisking constantly to prevent curdling.

For the Chocolate Covered Bread Stick:
Preheat oven to 350°F. Put the butter and flour in a mixer then add water, salt, sugar and egg yolks, and mix until just combined. Let the dough rest for fifteen minutes then roll out to ½-inch thick. Cut into ¼-inch thick strips and bake untill golden brown. Let the bread sticks cool then wrap in Prosciutto di Parma and dip in chocolate. Allow to set.

To Finish:
Toss the hot pasta in the sauce and serve with a breadstick.