Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain.

In a large skillet, heat olive oil and butter over medium-high heat. Melt the butter until bubbly, about 1-2 minutes.

Add sliced prosciutto in batches to the skillet, cooking for 3-4 minutes or until crispy. Transfer to a plate lined with paper towels.

Reduce the heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.

Pour heavy cream into the skillet, add chopped tomatoes and Italian seasoning. Simmer for 4-5 minutes to thicken the sauce.

Stir in fresh peas and half of the crispy prosciutto. Cook for 1-2 minutes until peas are bright and tender.

Add cooked pasta to the skillet and toss to combine, adding reserved pasta water as needed to reach desired consistency.

Transfer to serving plates, top with remaining crispy prosciutto and sprinkle with Parmesan cheese and basil if desired.