Bring a large pot of salted water to a rolling boil. Cook the pasta according to the package instructions until al dente, about 8-10 minutes.

In a large skillet, heat olive oil and butter over medium-high heat. Add prosciutto and cook until crispy, about 3-4 minutes per side.

Lower the heat and sauté minced garlic in the same skillet for about 30 seconds until fragrant.

Pour in heavy cream and stir to combine. Add tomatoes, peas, and Italian seasoning, letting it simmer for 4-5 minutes until thickened.

Crumble half of the crispy prosciutto into the sauce and allow the flavors to meld for 1 minute.

Add the drained pasta to the skillet and toss to coat, using reserved pasta water if the sauce is too thick.

Serve the pasta topped with reserved crispy prosciutto and freshly grated Parmesan cheese.