Bring a large pot of salted water to a rapid boil. Add pasta and cook until al dente, about 8-10 minutes. Drain, reserving a cup of pasta water.

In a skillet, heat olive oil and butter over medium-high heat. Add prosciutto and cook until crispy, about 3-4 minutes. Remove and drain on paper towels.

Lower to medium heat, add garlic to the skillet and sauté for 30 seconds until fragrant.

Pour in cream, stir and simmer for 2-3 minutes. Add tomatoes, peas, and Italian seasoning, simmer for another 4-5 minutes.

Mix in crumbled prosciutto (save some for garnish). Optionally add fresh basil.

Add the cooked pasta to the sauce, tossing on low heat, adding reserved pasta water as needed.

Serve garnished with remaining prosciutto and Parmesan cheese.