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1
Bring a large pot of generously salted water to a boil over high heat.
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2
Prepare an ice water bath by filling a bowl halfway with ice and water; set aside.
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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.
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4
Remove broccoli from the ice water bath and place in a colander or strainer set over a bowl to drain.
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5
Once cooking water returns to a boil, add pasta and cook according to the package directions.
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6
Drain pasta, reserving 1/4 cup of the cooking water.
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7
Meanwhile, heat 1 tablespoon of the olive oil in a large frying pan over medium-high heat.
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8
Add prosciutto and cook until crisp and golden brown, about 5 minutes.
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9
Use a slotted spoon to remove prosciutto to a plate; set aside (and do not wash the pan).
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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.
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11
Stir in panko and cook until toasted and golden brown, about 2 minutes; remove from heat.
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12
Return pasta to the pot and place over medium-low heat. Add reserved pasta water, broccoli, and prosciutto.
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13
Taste pasta and adjust seasoning, adding more salt if necessary; stir until ingredients are well mixed and broccoli is heated through.
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14
Transfer pasta to a serving platter and sprinkle panko mixture over top. Pass freshly grated Parmigiano-Reggiano on the side.
