Cook pasta in a large pan of boiling water, drain and return to the pan. Meanwhile heat the oil in a saucepan, add the shallot and garlic clove and sauté until soft.
Put ham, peas and cream in another pan and gently simmer. Remove from heat, add the egg yolks and Parmesan. Mix well so the egg doesn't scramble. Finally add sautéed garlic and shallot, toss through pasta, season to taste with freshly ground black pepper and serve.
See Fran Warde's cookbook Real Food For Families.