Pre heat oven to
425 °F Add 1 tbsp butter and 1 tbsp olive oil to a deep sided skillet over medium low heat and heat until the butter and the oil are warm and combined. About 15 minutes.
Line a baking sheet with non-stick aluminium foil and place florets from 1/2 head fresh broccoli on one half of the sheet and place 6 slices prosciutto , cut into ribbons or halved on the other side of the baking sheet. Lightly sprinkle kosher salt and a drizzle of olive oil on broccoli.
Place baking sheet in a preheated oven and roast for 15 minutes.
While the broccoli is roasting, bring a medium saucepan of water to a boil, season with kosher salt and add 2/3 lb Baldassare Cacio Pepe Mezza Luna or other prepared frozen stuffed pasta. Reduce heat to medium high and cook according to package directions.
When the pasta is cooked, use a slotted spoon and transfer pasta directly from the water to the melted butter and oil combination.
Crumble crisp prosciutto into small pieces and scatter over the pasta.
Add a generous portion of roasted broccoli to a serving plate and top with the pasta.
Grate a generous sprinkling of Pecorino Romano over each serving.