A nice variation would be to make this dish with elephant garlic, and/or asiago cheese. My only quibble with the instructions is that Moulton, who seems very clear about quantities in most of her ingredients lists, here specifies "1 large head broccoli," which is a tad vague. Broccoli is sold at my market in widely varying sizes. I used 2 pounds of broccoli "crowns" -- broccoli with the stalks already cut off, but the heads still intact. If you're buying broccoli still on its stalk, add a half-pound to the weight, since you'll be cutting the stalk off and not using it in this recipe.

Sara Moulton suggests serving this pasta with crusty bread and a tossed green salad.

Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 to 6 servings

1 large head broccoli (about 2 pounds, see note above)
12 oz. fusilli
3 Tbsp extra-virgin olive oil
3 garlic cloves, sliced paper-thin (about 1 Tbsp)
4 oz. prosciutto di Parma, sliced into strips
6 oz. Parmesan cheese, coarsely grated (about 2 cups)
Salt and freshly ground black pepper

Bring a large pot of salted water to the boil. Remove the broccoli stalks and reserve for another use; cut broccoli into small florets. Add the broccoli to the boiling water and bring back to a boil; cook for 2 minutes, then remove broccoli to a medium bowl with a slotted spoon. Add the fusilli to the pot and cook until al dente, about 10 minutes. Drain, reserving 3/4 cup of the cooking water.

When the fusilli is nearly done, combine the oil and garlic in a large, deep skillet over low heat. Cook until the garlic is fragrant and just beginning to turn golden, about 5 minutes. Add the prosciutto and broccoli and sauté, stirring, about 3 minutes. Add the fusilli, reserved cooking water, cheese, and salt and pepper to taste. Toss to combine and heat through. Serve immediately.