Pasta with Asparagus, Parmesan, and Crispy Prosciutto

Taken from American's Test Kitchen

1 teaspoon olive oil
4 ounces thinly sliced prosciutto, cut into 1/4" strips
1 garlic clove, minced
1 cup heavy cream
2 tablespoons lemon juice
Salt and pepper
1 pound fusilli or penne
1 pound asparagus trimmed and cut into 1-inch pieces
1 1/2 cups grated Parmesan cheese
3/4 cup chopped fresh basil

Bring 4 quarts water to boil in large pot. Heat oil in large nonstick skillet over medium heat until just smoking. Cook prosciutto until lightly browned and crisp, about 5 minutes. Transfer to paper towel-lined plate. Add garlic to pan and cook until fragrant, about 30 seconds. Stir in cream and lemon juice and simmer until slightly thickened, 3 to 5 minutes.

Add 1 tablespoon salt and pasta to boiling water and cook until just beginning to soften, about 8 minutes. Add asparagus to pot and cook until bright green and tender and pasta is al dente, about 4 minutes. Reserve 1 cup cooking water, drain pasta and asparagus, and return to pot. Add sauce, ½ cup reserved cooking water, cheese, and basil to pot and toss to combine, adding remaining cooking water as needed. Season with salt and pepper. Sprinkle portions with crispy prosciutto. Serve.