Make the Crispy Shallots:

• Add the sliced shallots and oil to a small saucepan or skillet.

• Bring heat to medium-low/medium and fry, stirring occasionally, until golden brown (about 10 minutes).

• Remove with a slotted spoon and transfer to a paper towel-lined plate.

• Season with flaky sea salt and set aside.

Prepare the Sauce:

• In a large skillet over medium heat, melt the butter with olive oil.

• Add minced shallots and prosciutto; cook for 3 minutes.

• Pour in the cream, stir, and simmer until slightly thickened (about 5 minutes).

Cook the Pasta:

• Bring a large pot of salted water to a boil.

• Cook fettuccine 2 minutes less than package instructions for al dente.

• Add peas to the pasta water 2 minutes before the pasta is done.

Combine:

• Use a slotted spoon or spider strainer to transfer pasta and peas into the sauce.

• Add ½ cup pasta cooking water and ½ cup cheese, tossing to coat.

• Simmer until sauce thickens and pasta reaches al dente (about 2 minutes).

• Season with salt and pepper to taste.

Serve:

• Top with remaining cheese, crispy shallots, and freshly cracked black pepper.

• Enjoy immediately!