Bring a large pot of salted water to a boil.

Add the bow ties and cook until just done, about 15 minutes.

Drain the pasta.

Rinse the pasta with cold water and drain thoroughly.

In a large bowl, combine the cooked bow ties, thinly sliced fennel, olive oil, lemon juice, salt, and black pepper.

Add the prosciutto strips and toss gently to combine.

Mound the salad on individual plates.

Top each serving with shaved Parmesan strips or grated Parmesan cheese.

Sprinkle with additional black pepper.