Bring a large pot of water to a boil, add a pinch of sea salt, and the Tagliatelle. Cook as directed until al dente, reserving a few tablespoons of pasta water. In the meantime, add the Evoo to a  saute pan over medium heat. Toss in the prosciutto, peas, and shallots and stir. Add a splash of white wine, cooking until shallots turn golden, and the peas are cooked. Gently stir in the Parmesan cheese. Add the reserved pasta water, mixing well to emulsify. Add the pasta directly into the pan. Toss with the sauce to  coat evenly Serve immediately.