In a 1 quart pot, bring water and salt to a boil.  Cook pasta until almost al dente (9 minutes).  Drain pasta well reserving 1 cup of the cooking liquid; transfer pasta to a large bowl.

In a large skillet over medium-low heat, melt 2 tablespoons of the butter.  Add shallots, sautéing and stirring frequently, until translucent, about 3 minutes.  Add peas and diced Prosciutto di Parma PDO, stirring often, until prosciutto begins to brown, about 5 minutes.

Add cooked pasta, chicken broth, and 1/2 cup of reserved cooking liquid to the skillet.  Cook until the pasta is al dente and the liquid has reduced to coat the pasta.  Add the truffle oil and remaining 4 tablespoons butter; cook and stir until the butter has melted.  Add more reserved cooking liquid if the mixture seems dry.

Remove pasta from heat; stir in Grana Padano PDO cheese and parsley; add salt and pepper to taste.  Divide mixture among 4 pasta bowls; top each with a slice of Prosciutto di Parma PDO.  Serve warm.

Makes 4 serviings.