Start by bringing a large pot of salted water to a rolling boil. Add your favorite pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain.

In a large skillet, heat olive oil and butter over medium-high heat. Add the prosciutto in batches and sauté until crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.

Lower the heat and add another teaspoon of olive oil. Add minced garlic and sauté until fragrant, about 30 seconds.

Stir in heavy cream and add diced tomatoes, peas, and Italian seasoning. Cook for 4-5 minutes until sauce thickens.

Crumble the crispy prosciutto into the sauce while saving some for topping. Mix well and let simmer for 1 minute.

Add the cooked pasta to the skillet and toss to coat. If too thick, gradually add reserved pasta water to achieve desired consistency.

Plate the creamy pasta and top with reserved crispy prosciutto and freshly grated Parmesan cheese.