Bring large pot of salted water to boiling. Cook spaetzle or cavatelli according to package directions.
Combine heavy cream, rosemary, salt and pepper in small saucepan. Heat over medium heat to simmering. Reduce heat to low; let steep 5 minutes. Strain into another saucepan to remove rosemary. Add ham; heat gently.
Drain spaetzle or cavatelli. Toss with sauce in serving bowl. Sprinkle with Parmesan; toss to combine. Makes 4 servings.