Bring a pot of water to a boil, add a teaspoon of kosher salt and drop in the pasta to start cooking. Cook until just about tender but not fully cooked.

While the pasta cooks, heat a large skillet with high sides over medium heat with one tablespoon of the oil. Once hot, add the prosciutto and cook until crisp, about 5-10 minutes. Remove to a bowl with a slotted spoon and leave the fat in the pan.

Add the remaining olive oil and add in the shallots and cook for three minutes then add the sun-dried tomatoes and cook for two more.

Add the garlic and cook one more minute.

Add the parsley and half the chives and stir then add all of the white wine to deglaze.

Once the wine has evaporated, blend in the Boursin cheese and break up with a spatula or wooden spoon.

Add the cream and switch to a whisk and whisk to cook and melt the cheese into the cream.

Whisk in 2/3 cup of the Parmesan cheese and black pepper and lower heat to low.

Reserve two cups of pasta water and drain the pasta into a colander.

Pour the drained pasta into the sauce and stir to combine and finish cooking the pasta, maybe one minute. Use the reserved pasta water to loosen as needed.

Serve with the crispy prosciutto, chopped chives and the remaining grated Parmesan over the tops of each portion.

Save the pasta water to use to loosen and reheat leftovers.