Pasta With Broccoli, Crispy Prosciutto, And Toasted Breadcrumbs - cooking recipe

Ingredients

1 lb broccoli floret, cut into bite-size pieces
1 lb dried short pasta (such as penne or rotini)
3 tablespoons olive oil
4 ounces thinly sliced prosciutto, small dice
2 medium garlic cloves, minced
2 medium shallots, minced
2/3 cup panko breadcrumbs
freshly grated parmigiano-reggiano cheese, for serving

Preparation

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