12 ounces fettuccine
1 tablespoon butter
1 large shallot, finely chopped
1/3 cup heavy cream
1 package (10 ounces) frozen peas, thawed
8 slices proscuitto (about 4 ounces), halved lengthwise and thinly sliced crosswise
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 cup finely grated Parmesan cheese, plus more for serving
In a large pot of boiling salted water, cook the pasta until al dente according to package instructions. Reserve 1 cup of the pasta water; drain the pasta and return it to the pot.
Meanwhile, make the sauce: In a large skillet, melt the butter over medium-low heat; add the shallot and cook until softened, about 5 minutes. Add the cream, peas, and proscuitto; bring to a gentle simmer over medium heat. Simmer until the peas are heated through, 3 to 4 minutes.
Stir in the lemon zest and juice. Pour the sauce over the pasta; add the Parmesan, and season generously with salt and pepper. Add enough of the reserved pasta water to thin the sauce as desired. Serve immediately; wop with additional Parmesan, if desired.