Peel the shallot and chop finely. Melt the butter in a pan and sauté the shallot until translucent.
Add the cream and let the sauce boil down a bit.
Cut the ham into fine cubes and stir into the sauce.
Mix in the frozen peas and season with sugar, salt and pepper.
Cover the sauce and let it simmer over low heat. Meanwhile, cook the tagliatelle in boiling salted water until al dente, about 8 minutes. Drain the pasta and leave to drain. Stir half of the Parmesan into the sauce, add the pasta and mix everything well. Arrange the tagliatelle on warmed plates and serve the remaining Parmesan separately.