Start by filling a large pot with water and adding a generous pinch of salt. Bring the water to a rolling boil over high heat. Once boiling, add your chosen pasta and cook according to the package instructions until al dente, usually around 8-10 minutes.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once the oil is hot and shimmering, add batches of thinly sliced prosciutto. Cook for 3-4 minutes until golden and crispy, but still slightly pliable. Use a slotted spoon to transfer the crispy prosciutto to a plate lined with paper towels to drain any excess fat.

In the same skillet with the remaining fat, reduce the heat to medium and add 2 minced garlic cloves. Sauté for about 30 seconds, stirring constantly, until the garlic is fragrant and lightly golden.

Add 1 cup of heavy cream, diced tomatoes, 1 cup of frozen peas, and 1 teaspoon of Italian seasoning to the skillet. Lower the heat to a gentle simmer and cook for about 4-5 minutes, allowing the sauce to thicken slightly.

Crumble about half of the crispy prosciutto into the sauce and stir well to combine. Reserve the remaining prosciutto for topping later.

Once your pasta is cooked al dente, drain it well, reserving about ½ cup of the pasta cooking water. Add the pasta directly to the creamy sauce in the skillet. Toss gently to coat the pasta with the sauce, adding reserved pasta water as needed.

Spoon the creamy prosciutto pasta into serving bowls, ensuring each portion includes that delightful combination of peas and sauce. Top with the reserved crispy prosciutto and generously sprinkle freshly grated Parmesan cheese over each bowl.