Fry the cured ham in a non-stick frying pan until crispy, drain on kitchen roll and break into pieces, set aside. Heat the oil in the same frying pan. Add the garlic and lemon zest, allow to infuse for approx. 5 mins.
Cook the spaghettini in salted water until just al dente. Set aside 3 tbsp of cooking water. Drain the spaghettini, add to the oil along with the reserved cooking water. Add the lemon juice, simmer for a further 2 mins. while stirring constantly. Top with the cured ham, season.