Rome is just as well known for its contorni (side dishes) as for its exquisite pasta dishes. In this classic Roman pairing, sweet peas are richly flavored by salty prosciutto as well as the pork’s rendered fat.
Heat oil in a 12″ skillet over medium. Add prosciutto and onion and cook until onion is soft and prosciutto begins to crisp, 6–8 minutes. Add peas and 1 tbsp. water and cook until hot, about 3 minutes. Season with salt and pepper.