Heat olive oil in a large skillet over medium heat. Add shallots
and saute for a couple minutes or until tender. Add cream and cook for 1 to 2 minutes. Season with salt and pepper, to taste. Add prosciutto and peas and toss gently to combine. Sprinkle cheese
over top and stir to melt
and combine. Cook until heated through.
In a large pot of boiling salted water, add fettuccini and cook until al dente
(just a couple minutes for fresh pasta.) Drain
, reserving 1/4 cup pasta water. Add the reserved pasta water and drained fettucini to skillet. Toss to combine pasta
and season with salt and pepper, to taste. Serve, garnished with extra cheese.