Preheat oven to 180℃.

Line the baking tray with baking paper. Lay the prosciutto slices in a single layer and bake for 15-20 minutes or until it begins to crisp.

Heat the oil and butter in a large frying pan over medium heat. Add the prawns and cook for 1-2 minutes or until golden. Remove from pan and set aside.

Reduce heat to medium and add the echallot and garlic, season with salt and pepper and cook for 1-2 minutes or until softened. Add champagne and cook for 2 minutes or until reduced by half. Add the cream and simmer for 4-5 minutes or until beginning to thicken.

Cook pasta in a large pot of boiling salted water for 8 minutes. Drain reserving some of the pasta water.

Add pasta to the cream mixture along with the prawns, parsley and parmesan toss gently to combine adding pasta water if needed.

Divide past between two bowls taking care to swirl the pasta into a nice nest. Crumble crispy prosciutto over the top and add a generous dollop of caviar. Sprinkle with chervil and serve with fresh lemon wrapped in muslin to catch the seeds.