Fill a large pot with salted water and bring it to a rolling boil over high heat. Add your choice of pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking. Once cooked, drain the pasta, reserving about a cup of the pasta water for later use.

In a large skillet, heat a tablespoon of oil and a tablespoon of butter over medium-high heat. Once the butter is melted and bubbling, add the thinly sliced prosciutto in batches. Cook for 3-4 minutes until crispy but still pliable. Use tongs to transfer the cooked prosciutto to a paper towel-lined plate to absorb excess oil.

In the same skillet, lower the heat to medium and add an extra tablespoon of butter if needed. Toss in finely minced garlic and sauté for about 30 seconds, or until fragrant and slightly golden.

Stir in the heavy cream, along with diced tomatoes and a sprinkle of Italian seasoning. Increase the heat slightly and let the mixture simmer gently for about 4-5 minutes, stirring occasionally.

Once your sauce has thickened, add fresh or frozen peas and the crumbled prosciutto (saving some for garnish). Stir everything together for about 2 minutes.

Carefully add the drained pasta into the skillet, tossing gently to combine it with the sauce. Gradually add reserved pasta water if needed.

Spoon the creamy prosciutto pasta into serving bowls. Top each dish with remaining crispy prosciutto and a sprinkle of freshly grated Parmesan cheese. Garnish with freshly chopped herbs.