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Thinly slice the garlic, roughly chop the parsley, and crush the peppercorns in a pestle and mortar.
In a cold pan, add the prosciutto and fry until crispy, then set aside and chop.
Grate a generous amount of parmesan into a bowl and add the prosciutto and peppercorns.
Put the pasta on to boil in salted water.
Add 2 tbsp olive oil to the same pan you fried the prosciutto in. Add the garlic and sizzle on a medium heat. Add the chilli flakes and stir well.
Before draining the pasta, ladle some water into the parmesan and prosciutto bowl to make a thick paste.
Drain the pasta, reserving some extra pasta water. Add the pasta to the garlic and turn off the heat. Add the paste, a splash of pasta water, and the parsley. Stir well.
Serve with extra parmesan on top and enjoy!