Bring a large pot of salted water to a boil then add the pasta and cook until it’s just shy of al dente – the pasta will finish cooking completely in the sauce. Before draining: carefully scoop out 1 cup pasta cooking water then drain the pasta and set it aside.

Meanwhile, melt the butter in a large skillet with high sides over medium-high heat. Add the ham then saute until hot, 3-4 minutes. Add the garlic then saute until very fragrant, 1 minute. Add the peas then saute until hot, 1-2 minutes.

Add the heavy creamy then bring to a simmer while stirring constantly. Once simmering, turn the heat down slightly then cook while stirring until the cream has slightly thickened and reduced, 2-3 minutes. Add the parmesan cheese then stir to combine.

Add the drained pasta plus a splash of pasta cooking water (start with 2-3 Tablespoons) into the skillet then cook while stirring until the pasta is cooked through and the sauce clings to the pasta, 4-5 minutes. Add more pasta cooking water as needed to cook the pasta through and create a light sauce. Add pepper and a little salt then let the dish sit and the sauce thicken for 5 minutes before serving. The pasta will continue to absorb the sauce as it cools.