Pasta With Broccoli, Crispy Prosciutto, And Toasted Breadcrumbs

1. 1

   Bring a large pot of generously salted water to a boil over high heat.

2. 2

   Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.

3. 3

   Once water boils, add broccoli and cook until just tender, about 4 minutes. Using a slotted spoon or strainer, remove broccoli and plunge in the ice water bath; return cooking water to a boil.

4. 4

   Remove broccoli from the ice water bath and place in a colander or strainer set over a bowl to drain.

5. 5

   Once cooking water returns to a boil, add pasta and cook according to the package directions.

6. 6

   Drain pasta, reserving 1/4 cup of the cooking water.

7. 7

   Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat.

8. 8

   Add prosciutto and cook until crisp and golden brown, about 5 minutes.

9. 9

   Use a slotted spoon to remove prosciutto to a plate; set aside (and do not wash the pan).

10. 10

    Return the pan to the stove over medium-high heat; add remaining olive oil. When oil shimmers, add garlic and shallots, cooking until golden brown, about 2 to 3 minutes.

11. 11

    Stir in panko and cook until toasted and golden brown, about 2 minutes; remove from heat.

12. 12

    Return pasta to the pot and place over medium-low heat. Add reserved pasta water, broccoli, and prosciutto.

13. 13

    Taste pasta and adjust seasoning, adding more salt if necessary; stir until ingredients are well mixed and broccoli is heated through.

14. 14

    Transfer pasta to a serving platter and sprinkle panko mixture over top. Pass freshly grated Parmigiano-Reggiano on the side.

* Per serving · 4 servings · Values may vary.