Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your favorite pasta and cook according to the package directions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, reserve a cup of pasta water, then drain the pasta in a colander.

In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Once the butter has melted and starts to bubble, add the prosciutto. Cook for about 3-4 minutes, stirring occasionally, until it becomes crispy and golden. Remove the prosciutto from the skillet and place it on paper towels to absorb excess oil.

Lower the heat to medium and add another touch of olive oil if needed. Toss in minced garlic, sautéing for about 30 seconds until fragrant and golden, ensuring it doesn’t brown.

Next, pour in the cream while stirring constantly. Add diced tomatoes, fresh peas, and Italian seasoning, letting everything simmer gently for 4-5 minutes until the sauce thickens slightly.

Once the sauce has thickened, crumble half of the crispy prosciutto into the mixture. Give it a good stir to distribute the flavors evenly throughout the sauce.

Drain the pasta and then add it directly to the skillet with the sauce. Toss everything together while adding reserved pasta water as needed to achieve desired consistency.

Plate the creamy prosciutto pasta in bowls, and sprinkle the remaining crispy prosciutto on top for added texture. Finish with a generous grating of fresh Parmesan cheese.