1.Cook pasta in a large saucepan of boiling, salted water until just tender; drain. Return to pan.
2.Blend cornflour and a little of the cream until smooth; stir in remaining cream.
3.Melt butter in a large frying pan over medium heat; cook prosciutto, stirring, 3 minutes or until browned lightly. Add cream mixture, peas and half the parmesan, stirring, until sauce boils and thickens slightly. Pour sauce over hot pasta; toss to combine. Season to taste.
4.Preheat grill (broiler) to high.
5.Spoon pasta mixture into an oiled 2-litre (8-cup) ovenproof dish; sprinkle with remaining parmesan. Place under hot grill for 8 minutes or until top has browned lightly.
You can use any variety of short pasta you like in this recipe.Note