Prociutto and Pea Pasta

2 C. half and half
1 medium shallot chopped
2 cloves garlic minced
½ lb. mushrooms sliced
1 C. frozen baby peas
1/3 lb. prociutto (1/4 inc. thick sliced & cut into strips, deli #5 setting)
6 T. olive oil
1 T. butter
1 T. flour

Heat skillet on high until very hot. Add 4 T. oil and mushrooms. Do not shake the pan or stir the mushrooms. Leave them alone for 5 minutes, so they caramelize. Add prociutto and lightly fry for 2 min. Turn heat to low and allow pan to cool off. Add shallots, butter, 2 T. olive oil, and garlic. Cook for 2-4 minutes. Add flour an cook for 2 min. Pour in half and half and whisk. Bring to a boil. Add peas and turn heat to low. Stir in ¼ grated parmesano reggiano. Add a splash of milk if sauce is too thick. Toss with 1 lb. of your favorite pasta an serve garnished with more parmesan.