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Prepare fettuccine according to package directions; drain.
In large skillet, melt butter over medium heat; cook garlic and peas for 5 minutes. Stir in ham, crème fraîche, milk and pepper; heat through. Spoon over fettuccine; sprinkle with Parmesan cheese.
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FoodE Tip: Crème fraîche is perfect for this rich creamy sauce, because it won’t curdle, even if overheated. Cover; simmer until vegetables are tender, about 50 minutes. Stir in cooked leeks, cream, salt, pepper and parsley. Heat thoroughly.
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To Serve: Ladle soup into 6 bowls. Garnish with bacon. Serve immediately.
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Tip: Soup may be made one day ahead. Refrigerate, covered. Reheat over medium heat; garnish with bacon.