Ingredients
1 lb of orecchiette pasta, uncooked (or any short pasta)
2 glugs of olive oil
About 1/4 lb chopped prosciutto (or diced ham, bacon, or pancetta)
1 shallot, chopped
1 bag frozen peas
Heaping cup of freshly grated Parmigiano Reggiano cheese
Salt to taste
More olive oil and Parmigiano Reggiano to taste
Black pepper or red pepper flakes for finishing