Heat up large frying pan, add 1 slice of prosciutto and cook until golden brown (about 2-3 minutes). Slice prosciutto into bite sized pieces once cooked. (swap with bacon, lunchmeat ham, ham, or omit completely if you don't have prosciutto on hand)
While prosciutto is cooking, boil ¼ lb pasta, according to cooking instructions. Cook until al-dente. Add ¼ c frozen peas to pot with ~1 minute remaining in cook time.
While pasta and prosciutto are cooking, crack 1 egg into a small bowl, add ⅛ c grated parmesan cheese and 1 tsp lemon juice to eggs, whisk together. Set aside.
Drain pasta, but save ~1 cup of pasta water to add back to thicken pasta.
Add hot pasta and prosciutto back to frying pan (but make sure heat is off). Drizzle with olive oil, ½ of pasta water. Pour egg and cheese mixture over pasta. Toss until well combined.
Add remaining pasta water to desired thickness, you may want to turn heating element back on to low for this.
Enjoy when hot, top with a sprinkle of parmesan cheese, freshly ground pepper, and a poached or fried egg for a protein boost.