Method

• 1.
  Cook pasta in a large saucepan of boiling salted water according to packet instructions until al dente. Drain, reserving 1/2 cup (125ml) of pasta water.
• 2.
  Meanwhile, heat half the oil in a large non-stick frypan over medium-high heat. Add prosciutto and cook, stirring, for 4-5 minutes until crispy. Set aside and wipe pan clean. Add butter and remaining 1 tbs oil to pan and cook over medium heat until melted. Add sage leaves and cook for 1 minute 30 seconds-2 minutes until sage is crispy and butter has browned. Using a slotted spoon, remove sage leaves and set aside, keeping butter mixture in the pan. Return frypan to a medium-low heat.
• 3.
  Add broccoli, garlic and chilli flakes and cook, stirring occasionally, for 4-6 minutes until broccoli is tender. Remove pan from the heat. Add pasta, lemon zest and juice to pan, season with salt flakes and freshly ground black pepper and stir to combine. Add reserved pasta water and prosciutto, tossing to combine.
• 4.
  Divide among serving bowls and top with grated Parmigiano Reggiano and crispy sage leaves to serve.