Heat the oven to 200C/180C fan/gas 6. Slice the camembert in half through the equator and put one half, cut-side up, in a large round baking dish (ours was 30cm). Set the other half aside for later.

Poke half the garlic slices and half the rosemary leaves into the cheese and drizzle over a little olive oil. Bake for 15 mins until oozing and golden at the edges. Meanwhile, cook the pasta in a pan of boiling salted water until al dente. Drain, reserving a mugful of the cooking water.

Tip the pasta, cream, spinach and 2 tbsp of the parmesan into the baking dish with the camembert, season and toss with a splash of the reserved cooking water, breaking up the camembert until everything is coated in the sauce.

Put the other half of the camembert on top of the pasta, cut-side down. Pierce a few holes in the rind and poke in the remaining garlic and rosemary. Lay the prosciutto over the pasta, scatter over the remaining parmesan, drizzle the remaining oil over and bake for 10 mins until the cheese has melted. Serve straight from the baking dish.