Stack the slices of ham, roll lengthwise and cut into 1/4” ribbons across the width. Shake them out and separate.
Start a large pot of abundantly salted water to boil and begin cooking the pasta. In a large sauté pan, melt two tablespoons of butter over medium high heat. When the butter is foaming, add the shallots and garlic and sauté. Add the ribbons of ham and sauté until frizzled – a little browning is fine. Add the peas and sauté.
When the pasta is cooked al dente, drain and add to the pot along with the remaining butter. Over medium, Toss the pasta and contents until the butter has melted and coated the pasta. Add the cream and cheese, and toss to coat over low heat just until incorporated. Grind in black pepper to taste. Serve immediately.