While pasta and prosciutto cook, heat a large skillet over medium heat and add a tbsp of oil.
Add frozen peas and 1 cup of chicken stock or water and cook. Stirring frequently, until most of the liquid evaporates, about 6 minutes.
Add the 4 tbsp of butter, 2 tsp dried basil and 1/2 tsp crushed red pepper, minced garlic cloves. Stir and cook for another minute.
Pour in the 1 cup of reserved pasta water and stir.
Turn heat to low and add in the cooked pasta and grated Parmesan cheese.
Either chop or crumble the prosciutto and add to the pasta. If desired, just top the pasta with the prosciutto instead.