Place a large pot of water on the stove and bring to the boil.  Salt your boiling water then add the spaghetti. After one minute loosen them well.  Cook al dente.

Dice the ham into cubes.

Place a frying pan on low to medium heat and melt one tablespoon of butter.  Add the diced ham and sauté for approx. 30 seconds.  Add the chopped shallot and finely chopped garlic.  Add a generous amount of black pepper. Keep cooking until the shallot or garlic slightly starts to brown. Immediately deglaze with white wine and flambe if safe. (If unsure turn off fire, add wine, then turn fire back on).  Reduce wine by half, then add crème fraiche.  Mix well, taste for seasoning (Some hams can be quite salty so you may not need salt, remember cheese is salty too)

Once pasta is cooked al dente, drain and add directly to sauce.  Mix well over low heat and add a little pasta cooking water to thin out the sauce.  Pasta will absorb it.   Add the grated Parmesan cheese, turn heat off and mix well until silky smooth.  Serve immediately on heated plates.