Wash with care the lemon balm leaves and brush with oil. Put the water to boil with a little salt in a large pot boil and as soon as it starts boiling throw in the pasta and prepare the pesto while it is cooking. Place in the mixer: the lemon balm, the whole clove of garlic, the pine nuts and the grated Parmigiano Reggiano cheese. Mix and add a ribbon of olive oil until reaching a homogeneous mixture, thoroughly amalgamated. Cut the Leporati Parma Ham in strips and sauté in a frying pan until crunchy. In another hot pan, toast the almonds. Drain the pasta when “al dente” holding some of the cooking water. Put the pasta in a non-stick pan: sauté with the pesto just prepared, the toasted almonds and crunchy Leporati Parma Ham. Serve the spaghetti sprinkled with pepper and as much grated Parmigiano Reggiano cheese as you like.