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