Prosciutto’s price tag often relegates it to “special-occasion food” status, but there’s a surprisingly affordable option that doesn’t skimp on flavor. Check your local Italian market for “prosciutto ends”—the pieces that are left on the leg after the butcher’s wafer-thin slicing has worn it down to the nubbin. These chunky bits can be frozen (meat is easier to slice thin when cold) and keep for about three months. Chop them up as needed for recipes like this one that call for diced prosciutto—and a good deal of it to boot..
Bring a large pot of salted water to a boil and add the pasta, cooking until just al dente. Drain and toss with a bit of olive oil while you make the sauce.
Pour the oil into a large skillet over medium heat and add the garlic, shallot, and red pepper flakes. Stir often until the shallot softens, about two minutes.
Add the prosciutto and cook until the diced pieces begin to brown evenly, about two minutes more.
Add the peas and cook for about a minute (frozen peas will just begin to thaw out), then add the chicken broth and bring the sauce to a simmer.
Add the reserved pasta and pepper, and stir well to incorporate all the ingredients.
Sprinkle in the Parmigiano-Reggiano and toss to coat. Serve with additional cheese at the table, if desired.