Bring a large pot of well-salted water to a boil.
While water is heating up, cut cabbage into ½ inch thick strips. Set aside.
In a heavy-bottom pot over medium heat, drizzle some olive oil and add prosciutto. Cook until crispy, then remove from pot and set on a paper towel-lined plate. Turn off heat and set prosciutto aside.
Drop pasta in boiling water. Cook for least amount of time on package (if it says cook for 9-11 minutes, do 9).
When your pasta is halfway through cooking, drain most of the grease out of prosciutto pot, keeping in about a tablespoon or so. Bring back heat to medium, add garlic and red pepper flakes to prosciutto oil, and cook just until garlic is fragrant (fun fact: I would wear garlic perfume) and softened. Don't burn!
Add cabbage and lemon zest to garlic oil and toss to coat. Pour in wine, then boil it all the way out. Pasta should be done by now.
While pasta is still boiling in the water, carefully ladle out a ½ cup of pasta water before draining it and add to cabbage pot.
Ok now drain pasta, then add it directly to cabbage pot. Give it a nice few stirs to combine well.
Remove pot from heat and add cheese, plus butter from fridge. Stir until well-combined and cheese and butter have completely melted. Taste and adjust seasoning with salt and pepper, if needed.
Serve in pasta bowls and top with parm and prosciutto! FUCK YEAH!!!