Salt, to taste
⅓ cup freshly grated Parmesan or Pecorino Romano cheese
8 oz. broccolini, (2½ cups) or broccoli rabe (4 cups), stem ends trimmed, cut into ½-inch pieces
12 oz. whole-wheat spaghetti, or linguine
¾ tsp. freshly ground pepper
¾ cup reduced-sodium chicken broth
3 large eggs, (pasteurized, if desired)
Pinch of crushed red pepper
2 cloves garlic, minced
3 oz. thinly sliced prosciutto, or Canadian bacon, trimmed of fat and diced ( ½ cup)
1 tsp. extra-virgin olive oil