Preheat a skillet over medium-high heat. Lay the prosciutto slices in a single layer (no oil needed). Cook 1–2 minutes per side until crisp and slightly darkened. Transfer to a paper towel-lined plate and break into shards. Reserve most for folding into the pasta and a few for garnish.

In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and cook 30–45 seconds until fragrant.

Add the dry orzo and toast, stirring, for 1–2 minutes. This adds a nutty aroma and prevents mushy orzo.

Pour in the 1 1/4 cups broth, stir, and bring to a simmer. Cook, uncovered, stirring occasionally, until the orzo is just tender and most liquid is absorbed (about 9–11 minutes).

Stir in the heavy cream and peas; simmer 1–2 minutes to warm through. Add the Parmesan and stir until the sauce is glossy and coats the orzo. If it seems too thick, add a splash of reserved hot broth or water.

Season with salt and plenty of black pepper. Fold in most of the crispy prosciutto, saving some for garnish.

Spoon into bowls, sprinkle reserved prosciutto and fresh thyme or red pepper flakes on top, and serve immediately while hot and creamy.