When I have fresh pasta, I use it in this dish because it really shines. When I don't, I often substitute spaghetti, linquini, or other long noodle from the pantry.
Bring a large pot of salted water to boil while you are preparing the sauce. Remove the pasta from the refrigerator to allow it to warm up slightly.
In a large skillet, heat the olive oil over medium heat. Add the prosciutto to the pan, stirring to separate the pieces and prevent them from sticking to the pan. Cook for a minute before adding the diced shallots. Cook for 2-4 minutes until translucent, stirring occasionally. Add the vermouth to deglaze, scraping up any browned bits using a wooden spoon.
Add the frozen peas to the pan, tossing or stirring to mix them with the prosciutto and shallot. Add the bone broth and bring to a simmer. Maintain the pan at a simmer until the peas are cooked but retain a bit of texture.
Add the lemon juice and heavy cream to the pan, stirring to combine. Reduce the heat to a gentle simmer. Taste for seasoning, adding salt and pepper as needed.
Add the pasta to the boiling water, stirring to separate the individual noodles. Cook briefly, one or two minutes (or according to the package directions). Remove the cooked pasta from the boiling water and add to the prosciutto and pea mixture, tossing to fully incorporate and coat the pasta with the sauce.
If you feel that the sauce needs a bit more liquid, add some of the pasta boiling water a ladle full at a time until it reaches your desired consistency. Taste for seasoning, adding more salt or pepper as needed. Serve hot with a sprinkling of grated cheese.
Notes
If you don’t have fresh pasta on hand, you can substitute dried pasta. Simply cook your pasta according to its needs and the package directions.