Bring to the boil 4 litres of water. Once boiled, add salt, toss the pasta in it and cook the pasta al dente. In the meanwhile remove the petals from the roses you have collected, possibly pink, and pass them over very delicately with a damp tea towel, then chop them up, keeping a dozen of them intact.Slice the ham into strips and then tiny squares. Melt a knob of butter in a large pan, add the ham and pour the cream; when it simmers, add the sliced rose petals, and thicken to the right density, over a medium heat.Drain the pasta, toss it in the pan and mix it well with a big fork or tossing the pan. Pour it into a preheated serving dish, garnish with the whole petals left aside earlier and serve.