Melt butter in a medium saucepan over low heat. Continue heating until light golden brown in color, being very careful not to burn. Render prosciutto until crispy, set aside.
Add red pepper; cook 1 additional minute, stirring frequently.
Stir in cream and peas. Bring mixture to a boil over medium heat. Reduce sauce by 2/3, stirring frequently.
Cook Gemelli according to package directions; drain and return to pot.
Toss pasta with sauce until the pasta is coated. Season to taste with salt and pepper. Gently toss with cheese.
