Lumaconi With Prosciutto And Lemon Breadcrumbs

Pulse prosciutto in a food processor until finely ground. Heat oil in a large skillet over medium heat. Cook prosciutto, stirring often, until brown and crisp, 5-8 minutes.

Add shallot and garlic to skillet and cook, stirring often, until shallot is soft and garlic is golden brown, about 3 minutes. Add brandy and cook until skillet is almost dry, about 30 seconds.

Add thyme, bay leaf, lemon zest, and cream to skillet and bring to a boil. Reduce heat and simmer until cream is slightly reduced, about 5 minutes. Remove from heat and let steep 30 minutes. Strain through a fine-mesh sieve into a medium bowl; discard solids.

Do ahead: Prosciutto cream can be made 1 day ahead. Cover and chill.

Heat oil in a medium skillet over medium-high heat. Add garlic and cook just until golden, about 2 minutes. Add breadcrumbs and cook, stirring constantly, until golden brown, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain; let cool.

Discard garlic and transfer breadcrumbs to a medium bowl. Add lemon zest and toss to combine; season with salt.

Do ahead: Breadcrumbs (without lemon zest) can be cooked 1 day ahead. Store airtight at room temperature. Add lemon zest just before serving.

Pulse prosciutto in a food processor until finely ground. Heat 1 tablespoons oil in a large skillet over medium heat.

Cook prosciutto, stirring often, until brown and crisp, 5-8 minutes. Add prosciutto cream to skillet and bring to a boil. Reduce heat and simmer, stirring often, until cream is thickened and coats the back of a spoon, about 5 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, 8-10 minutes; drain.

Add pasta to sauce. Cook over medium heat, tossing, until pasta is well coated, about 2 minutes. Add radicchio, parsley, and lemon juice and toss to combine; season with salt.

Serve pasta topped with breadcrumbs and drizzled with more oil.