One pinch coarse salt
One pinch ground pepper
12 ounces fettuccine
1T butter
1 large shallot, finely chopped
1/3 C heavy cream
1 10oz package frozen peas
8 slices (4 oz) prosciutto, chopped
1T lemon juice
1T lemon zest
1/3 C parmesan cheese, with a small amount set aside for serving
1/2 C water

In a large pot of boiling water, cook the pasta until al dente. Reserve 1/2 cup water from the pasta. Drain the pasta and return it to the pot.
In a large skillet melt the butter over medium heat. Add the shallot and cook until softened (about 5 minutes). Add the cream, peas and prosciutto and simmer over medium heat until the peas are warmed through.
Stir in the lemon zest and juice, pour the sauce over the pasta. Add the parmesan and season with salt and pepper to taste. Stir in the water to thin the sauce to a consistency you like. Top with additional parmesan.