Borlenghe With Lardo And Prosciutto

• 2 garlic (cloves fresh)
• 1 egg
• 1/4 lardo (plus)
• 1/4 prosciutto
• 1,300 ml water
• 475 gr parmigiano-reggiano (freshly grated)
• 250 gr pasta flour
• 8 gr black pepper (freshly ground)
• 7 gr rosemary leaves (finely chopped)
• 3 gr salt