We had this last night. WOW! 
I scaled it back for the two of us...and it was wonderful! I think I'd try it with asparagus next time, for a change, bute as written this recipe is so lovely!
Pasta With Prosciutto, Peas And Parmigiano
Ingredients:
1 tablespoon butter
1 cup finely diced onion
freshly grated black pepper to taste
1/4 pound thinly sliced prosciutto, cut into 1/2″ squares
3 cloves garlic, minced
1/2 cup dry sherry or dry white wine
1 1/2 cups frozen peas, at least halfway thawed
1 1/4 cup heavy cream
1 cup freshly grated Parmigiano-reggiano, plus extra for garnish if you desire
salt to taste
1 pound cooked pasta of your choice
Method:
Heat butter in a heavy bottomed, deep skillet or pan on medium heat until it melts and foams. Add onions, and cook, stirring, until they turn translucent gold. Add black pepper and prosciutto, and cook, stirring for two minutes, until prosciutto loses its raw look, and onions darken to a deeper shade of gold. Add garlic and cook for two minutes more.
Deglaze the pan with the wine, and after the alcohol boils off, add the peas. Cook for another minute, then add cream, and stirring, reduce the cream until the sauce coats the back of a spoon. Add half the cheese, stir in and taste for salt. Correct seasoning, then add hot, drained pasta to pan, along with the remaining cheese and stir to combine.
Garnish each serving with a sprinkling of grated cheese and some basil leaves.
Serves four to six people, depending on appetites.
This didn't need any additional salt, and I used a little dry ( white) vermouth to deglaze. Also, I didn't reduce the cream down too much...just enough..
We enjoyed a nice chilled white wine with this...yum!
I hope you try it- and I hope you enjoy it!
Margaret