Boil a salted pot of water for the pasta. Cook it al dente according to package directions.
Meanwhile, heat the oil and butter in a skillet over medium-high heat. Cook the prosciutto in two batches if it doesn't all fit in the pan at once without overlapping too much. Cook it for about 3-4 minutes total (flip it halfway) or until the prosciutto starts so crisp up a bit but is still a bit pliable/bendy. Transfer the prosciutto to a paper towel lined plate and leave the fat in the skillet.
Turn the heat down to medium. Add in the garlic and cook for 30 seconds.
Stir in the cream, tomato, peas, and Italian seasoning. Cook for about 4-5 minutes or until the sauce thickens up a bit.
Crumble the prosciutto up with your hands. Stir some of it into the sauce and reserve some for topping the bowls. I also like to add in the basil at this point.
Drain the pasta and add it to the skillet and toss it all together. Prior to draining the pasta, you may want to add a splash of the hot pasta water to the sauce, especially if it's thickened up too much for your liking.
Serve with the remaining prosciutto and freshly grated parmesan on top of each bowl. Season with extra salt & pepper if needed.
This recipe can serve 2-4. For 2, each person gets quite a lot of sauce (use 4 ounces of pasta). If you're feeding 4 hungry people, I suggest serving it with a side like garlic bread or a salad (or start with an appetizer).
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.