Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add the prosciutto and cook until crisp, about 3-4 minutes. Remove prosciutto and set aside on a paper towel-lined plate.

In the same skillet, reduce heat to medium. Add minced garlic and sauté until fragrant, about 30 seconds.

Pour in the heavy cream and add the thawed peas. Cook for about 4-5 minutes, or until the sauce slightly thickens.

Crumble the cooked prosciutto and add half back into the skillet. Stir to combine.

Add the cooked pasta to the skillet and toss with the sauce. Season with salt and pepper to taste.

Serve the pasta in bowls, topped with the remaining crumbled prosciutto and freshly grated Parmesan cheese.