Thinly slice the Parma Ham until you have thin strips.
Spray a frying pan with a little olive oil and add the Parma Ham.
Fry on a medium heat until the fat starts to render and the Parma Ham becomes crispy.
Place the Parma Ham to one side.
Slice the onion into thin strips and add to the pan of olive oil and Parma Ham fat along with a pinch of salt.
Cook on a medium heat for 5-10 minutes or until the onions are soft.
Thinly slice the peppers and halve the cherry tomatoes before adding to the frying pan along with the minced garlic and a little more olive oil.
Cook for 5 minutes, stirring occasionally while you boil a pan of water for the pasta.
Cook the pasta for 5 minutes (as per the packets instructions).
Drain the pasta, keeping a few tablespoons of the pasta water back.
Add the pasta to the frying pan along with the vegetables and toss until well combined.
Stir through most of the parsley along with salt and pepper to taste and most of the grated Parmigiano Reggiano.
Top with the crispy Parma Ham and the remaining parsley and Parmigiano Reggiano and serve!