Bring a large pot of salted water to a boil.

Dice the 200 g cooked ham into small bite-size pieces.

Whisk 1 whole egg and 4 egg yolks until smooth.

Mix the 150 g grated Parmesan cheese and black pepper into the egg mixture.

Cook the 400 g rigatoni in the boiling water until al dente, following the package timing.

Add the 100 g fresh peas to the pasta pot for the final 3 minutes of cooking.

Cook the diced ham in a dry frying pan over medium heat until hot and lightly browned.

Reserve 240 ml pasta water, then drain the rigatoni and peas.

Toss the hot rigatoni and peas with the cooked ham in the frying pan off the heat.

Add the egg and Parmesan mixture, then toss quickly until creamy.

Add reserved pasta water a little at a time until the sauce coats the pasta.

Season with salt and black pepper, then serve immediately.