How to make
Pour the chicken broth into a suitable pot and wait until it boils. Cook the pasta according to the instructions on the package. Remove the pot, strain the pasta, saving about 1 cup from the broth.
Cut the ham into medium-sized cubes and fry it lightly in a deep pan. Take it out and place it onto kitchen paper and add the finely chopped onion and garlic cloves to the fat.
Season with salt and black pepper. Add in the basil sprigs to flavor the fat. Beat the eggs and flour in a bowl. Add the milk, finely grated parmesan and mix.
Add the mixture in a thin stream into the pan and stir vigorously. Add the separated broth during cooking in two parts, by stirring constantly. Add the linguine to the pan and stir gently so I don't tear them up.
Serve the pasta warm, sprinkled with a little finely grated lemon peel and garnished with a sprig of basil.
