Start by cooking the pasta in boiling water until it reaches an al dente texture. During the last 5-7 minutes of cooking, toss in the frozen peas and continue to boil. Drain the pasta and peas, setting aside 1/2 cup of the pasta water.

In a large skillet over medium heat, melt 2 tablespoons of butter. Add the torn prosciutto and cook for about a minute, stirring to coat the prosciutto with the butter. Sprinkle in the black pepper.

Melt the remaining 2 tablespoons of butter in the skillet. Add the drained pasta and peas to the skillet. Gradually sprinkle in 3/4 cup of shredded Parmesan cheese, stirring until the cheese is fully melted and incorporated. If the mixture seems dry, add a little of the reserved pasta water, about 1/4 cup, but only if necessary.

Taste and adjust seasoning with salt if needed. Serve immediately, garnished with the remaining 1/4 cup of shredded Parmesan cheese. 🍴