Cut the ham into thin strips, then cut across into 1-inch pieces.

Add olive oil to a large skillet over medium heat, then add the ham. Cook, stirring frequently, for 5 minutes, or until ham is golden and crisp.

Using a slotted spoon, transfer the ham to a small bowl. Set aside.

Add 4 Tbsp. of butter to the same skillet. Once butter is melted and has stopped foaming, add the minced shallots and a pinch of salt. Stir.

Adjust the heat to low, cover, and cook stirring occasionally until they are very soft and golden, about 15 minutes.

In the meantime, bring a large pot of salted water to a boil. Add the pasta, stirring for the first few seconds to prevent any sticking.

About 5 minutes into the cooking, add the frozen peas.

Cook the pasta according to package directions minus 2 minutes for al dente. Reserve 1/2 cup of pasta water.

The pasta should be soft but still firm.

When the shallots are ready, add cream, nutmeg and black pepper, to taste. Taste for seasoning. Add salt if necessary.

Bring to a gentle simmer. Simmer for about 3 minutes to let the flavors infuse then remove from heat.

Drain the pasta and return the empty pot to the stove.

Turn the heat to medium-high. Add the remaining butter and reserved pasta water.

Add the drained pasta and peas and toss.

Add the cream sauce and cook, tossing continually, for about 1 minute.

Serve immediately, topped with the crispy ham and a good grate of Parmesan.