Bring a large pot of water with a pinch of salt to a boil and cook the tagliatelle according to the package instructions. Before draining, scoop out a cup of the cooking water, then drain the pasta.

Heat olive oil in a large skillet over medium-low heat. Sauté the finely chopped onion and minced garlic over low to medium-low heat until soft and translucent.

Add the ham to the pan and cook for 2–3 minutes, until the pieces start to lightly brown.

Pour the heavy cream into the pan and add the Italian herbs. Let the sauce gently simmer so it thickens slightly. If needed, add a splash of the reserved cooking water to thin the sauce.

Stir the grated Parmesan into the sauce and season with salt and pepper.

Add the drained tagliatelle to the sauce and toss everything together well. Let it heat through for another 1–2 minutes so the flavors can blend.

Divide the pasta among plates and garnish with fresh parsley and, if desired, extra Parmesan.