Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add your favorite pasta and cook according to the package instructions, usually around 8-10 minutes. Aim for al dente.

In a large skillet, combine olive oil and butter, then place it over medium-high heat. As the butter melts and foams, keep an eye on the heat to avoid burning.

Once the oil and butter are ready, add in the prosciutto in a single layer. Cook for about 3-4 minutes until crispy, flipping halfway through. Remove and let drain.

Use the rendered fat to sauté the minced garlic for about 30 seconds until fragrant, being careful not to let it brown.

Reduce the heat to medium and pour in the heavy cream, stirring in the garlic. Add the diced tomatoes, peas, and Italian seasoning. Let simmer for about 4-5 minutes until it thickens.

Add the reserved crispy prosciutto into the sauce, mixing in a portion while saving some for topping later.

Once the pasta is done, drain it but save about ½ cup of the cooking water. Add the drained pasta directly into the skillet with the creamy sauce.

Plate your creamy prosciutto pasta, top with remaining crispy prosciutto and sprinkle with freshly grated Parmesan cheese before serving.