Roasted Broccoli Pasta Carbonara with Crispy Prosciutto and Whipped Ricotta

Preheat the oven to 425° F. On a baking sheet, toss together the broccoli, olive oil, garlic, and a pinch each of red pepper flakes, salt, and pepper. Bake 10 minutes, remove from the oven. Arrange the prosciutto around the broccoli. Bake another 8-10 minutes, until the prosciutto is crispy. One the baking sheet, toss the hot broccoli with the lemon zest.Meanwhile, whisk together the eggs and parmesan.Boil the pasta until al dente. Before draining, scoop out 1 cup of pasta water, then drain the pasta and add the pasta back to the hot pot. Immediately add the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble). Toss until the eggs thicken and create a sauce. Add basil, thyme, and butter, tossing more to combine. Thin the sauce with the reserved pasta water until it reaches your desired consistency.Spread the ricotta into the bottom of each individual serving bowl. Spoon the pasta over the cheese. Top with broccoli and prosciutto. Twirl the pasta up with the ricotta...EAT and ENJOY.