Cut the end piece of Prosciutto di San Daniele – the part that’s harder to slice – into strips. Sauté in a pan with a drizzle of oil until crispy. Once ready, remove and set aside, leaving the cooking base in the pan.

To make the prickly pear sauce, cut the fruit into pieces and sauté for 2–3 minutes in the same pan used for the ham, with a little oil and a touch of honey to help caramelize.

Blend the mixture until smooth, then strain to remove seeds and fibrous parts.

For the pecorino cream, place the grated cheese in a bowl and gradually add cold water, stirring vigorously until you get a smooth, compact, lump-free mixture.

Cook the pasta in plenty of salted water, drain and transfer to a large bowl. Add the pecorino cream and stir vigorously, adding a bit of cooking water to achieve a creamy, well-blended consistency.

Plate and top with the prickly pear sauce and the crispy strips of Prosciutto di San Daniele.