Cook fettuccine in a Dutch oven according to package directions.

Add frozen peas during the last 3 minutes of cooking.

In a large skillet, melt butter over medium heat.

Add minced garlic and cook for 1 minute.

Add milk and cubed cream cheese to the skillet.

Cook and stir until the sauce is blended and smooth.

Remove the skillet from the heat.

Stir in prosciutto and grated Parmesan cheese.

Drain the cooked fettuccine and peas.

Toss the pasta and peas with the sauce.

Sprinkle with coarsely ground pepper before serving.