Bring a large pot of salted water to a boil. Add pasta and cook until al dente, usually about 8–10 minutes. Reserve about 1 cup of pasta water before draining.

Heat a large non-stick skillet over medium heat. Add sliced prosciutto and cook for 3–5 minutes until golden brown and crispy. Remove from skillet and place on paper towels.

In the same skillet, add minced garlic and sauté for about 30 seconds. Stir constantly to prevent browning.

Add the drained pasta, fresh peas, lemon zest, and lemon juice to the skillet. Pour in about 1/4 cup of reserved pasta water and toss everything together.

Reduce heat to low, add butter and Parmesan cheese to the skillet, and stir until melted and the sauce is silky.

Taste and season with salt and black pepper. Serve immediately, garnished with crispy prosciutto on top.