Cook farfalle until al dente as directed on the package. Once cooked, toss the pasta with 1 tablespoon extra virgin olive oil.
Pre-heat oven to 375F/190C. Place prosciutto slices on baking sheet lined with parchment paper. Bake until desired crispiness. Remove from oven and place prosciutto slices on paper towels to absorb any excess fat. Roughly chop and set aside.
Heat 1 tablespoon olive oil in a skillet on medium heat. Add diced onions and sauté for another 2-3 minute. Add mushrooms and halved plum tomatoes and stir until mushrooms have started to brown. Add garlic and sauté for another minutes.
Add the cooked farfalle to the skillet and coat well. Season with pepper to taste.