Cut in small pieces the thick slice of prosciutto di San Daniele with a knife and sauté them with the extravirgin olive oil in a large nonstick frying pan.

Add a pinch of pepper and the cream.

Stir it well and when the sauce starts boiling, add the uncooked noodles (in this recipe you don't need to cook them previously in water).

Afterwards, add about 80 centiliters of boiling water and a pinch of salt, stirring gently until all the water is absorbed.

In the meantime sprinkle a large serving dish with the poppy seeds and when the noodles are ready pour them in this dish.

The pasta should remain creamy (you can eventually add a little more water as this kind of pasta tends to absorb a lot of liquid). Finally, cover the pasta with the thin slices of Prosciutto di San Daniele and serve.