Cut Prosciutto into small cubes. Boil penne in salted water until al dente. 5 minutes before end of cooking add the peas.
Heat butter in a pan. Sauté shallots and bacon over medium heat for about 5 minutes, douse with cream and bring to a boil. Season to taste with salt, pepper and
nutmeg. Drain penne and peas and stir into the sauce. Serve with Parmesan.