In a heavy bottom pot or dutch oven, over medium-high heat, cook the ground beef until it begins to brown.  Add in the onions and mushrooms. Cook until the onions are translucent and the mushrooms begin to shrink.  Season with spices, herbs, and salt & pepper to taste.  Stir.

Add the uncooked pasta to the meat mixture.  Stir to combine and season with a little more salt.  Add the beef or chicken bone broth.  Reduce heat to medium low and simmer, slightly covered, for 12 minutes or until pasta is al dente.  

While the pasta is cooking, it is time to make the prosciutto crispy! Simply place prosciutto on a microwave safe plate and cook on high for 1 minute. Flip the pieces and cook for another 45 seconds.  Prosciutto will get crispy like bacon.  Alternately, cook on a sheet pan lined with parchment paper in a 400 degree oven for 10-12 minutes, watching to prevent burning. Let cool completely. 

Once pasta is al dente or to your desired texture, remove the lid and stir in the edamame.  Season with another pinch of salt and cracked pepper.  Let cook for 2-3 minutes allowing edamame to warm. 

Remove the pot from the heat, stir in the tomatoes & nutritional yeast, if using. Add ¾ of the crispy prosciutto and stir, leaving the remaining for garnish. Plate desired amount and garnish with fresh parmesan cheese & remaining prosciutto. If you like spicy, I highly recommend garnishing with cracked red chili flakes. Enjoy!