In large pot of boiling salted water set over medium-high heat, cook pasta according to package directions; drain, reserving ⅓ cup (75 mL) cooking liquid.
Meanwhile, heat oil in large skillet set over medium-high heat; sauté mushrooms, prosciutto, shallots, garlic, rosemary, and 1 tsp (5 mL) marjoram for 8 to 10 minutes or until mushrooms are browned and tender.
Stir in wine; cook for 2 to 4 minutes or until slightly reduced. Stir in cream; reduce heat to medium. Simmer for 3 to 6 minutes or until thickened. Season with salt and pepper.
Toss with pasta and reserved cooking liquid. Garnish with Parmesan and remaining marjoram. Serve immediately.
Any leftover mushroom stems can be chopped and fried with herbs, shallots, garlic, and panko crumbs (if desired), until crisp, then sprinkled over top for added crunch.
Make a festive sangria with leftover red wine and any leftover herbs.