Cook pasta according to packet directions, drain & reserve 2-3 tbsp. pasta cooking water - set aside.
Meanwhile melt the butter in a medium microwave safe bowl.
Add the garlic and mix to infuse.
Add bread cubes to butter mixture, and coat well - I use a silicone pastry brush for this - then aside.
Heat a large non-stick pan over medium heat, add bread cubes (reserving the garlic) and fry for 4 mins turning often, until crisp - remove to a plate.
Add prosciutto to pan and fry for 2 mins until it starts to brown and crisp, then remove to plate lined with paper towel to drain then chop roughly.
Add olive oil and tomatoes to pan and fry for 4 mins until slightly charred and collapsed.
Crush reserved garlic into pan, adding basil, prosciutto and vinegar - cook for 1 min then turn heat down to low.
Add drained pasta, 2-3 tbsp. pasta cooking water and lemon juice - mix for 1-2 mins to reheat and combine.
Serve immediately topped with crunchy garlic croutons and grated parmesan.