Pasta with Broccoli, Crispy Prosciutto, and Toasted Breadcrumbs

Ingredients

• 1 pound broccoli cut into bite-size pieces
• 2 medium garlic clove minced
• 3 tablespoons olive oil 
• 0.7 cup panko bread crumbs 
• 4 servings parmesan freshly grated for serving
• 4 ounces pancetta thinly sliced
• 2 medium shallots finely chopped
• 1 pound .5 oz. macaroni dried such as penne or rotini
• 1 pound .5 oz. macaroni dried such as penne or rotini

Equipment

• bowl
• frying pan
• pot
• sieve
• stove
• slotted spoon
• colander

Directions

1. 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 the water boils, add the broccoli and cook until just tender, about 4 minutes. Using a slotted spoon or strainer, remove the broccoli and plunge in the ice water bath; return the cooking water to a boil.
2. Remove the broccoli from the ice water bath and place in a colander or strainer set over a bowl to drain. Once the cooking water returns to a boil, add the pasta and cook according to the package directions.
3. Drain the 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.
4. Add the prosciutto and cook until crisp and golden brown, about 5 minutes. Use a slotted spoon to remove the prosciutto to a plate; set aside (and do not wash the pan).Return the pan to the stove over medium-high heat; add the remaining 2 tablespoons of olive oil. When the oil shimmers, add the garlic and shallots, cooking until golden brown, about 2 to 3 minutes. Stir in the panko and cook until toasted and golden brown, about 2 minutes; remove from the heat.Return the pasta to the pot and place over medium-low heat.
5. Add the reserved pasta water, broccoli, and prosciutto. Taste the pasta and adjust the seasoning, adding more salt if necessary; stir until evenly mixed and the broccoli is heated through.
6. Transfer the pasta to a serving platter and sprinkle the panko mixture over top. Pass freshly grated Parmigiano-Reggiano on the side.Beverage pairing: Lis Neris Pinot Grigio, Italy. This wine has a steely, lean edge from its tank fermentation, yet a broad, round breadiness from aging on its lees. The upshot is that it has the body to pair nicely with the pasta and good, green flavor to go with the broccoli.