Bring a large pot of water to a boil.  Be sure to salt the water liberally (if you don’t salt water your pasta will not be seasoned).  Add pasta to water and cook according to package.  With 3 minutes left to go with the pasta, add broccoli florets to pot and cook with pasta.  Drain, reserving about a cup (I use a coffee mug) of cooking water and return pasta/broccoli to pot.

Meanwhile, heat 1 T oil in large skillet over medium/high.  Add prosciutto and cook until nice and crispy (about 5 min).  Remove from pan and set aside.

Return the same skillet to medium heat.  Add the remaining 2 T oil.  Add garlic & shallots. Cook just until garlic is fragrant (about 1-2 min).  Add breadcrumbs, Stir and continue to cook until crumbs are nicely toasted, about 2 minutes.

Place the pasta back on the heat on low/medium.  Add prosciutto and half the crumb mixture.  Add in reserved cooking water about ¼ C at a time until desired consistency.  If you are using butter, stir it in now.  Check for seasoning.  Add salt and pepper.

To serve: Place pasta in bowls and top with remaining crumb mixture and freshly grated cheese.