Pasta with figs and prosciutto
6 servings
25 minutes
Fig and prosciutto pasta is a refined blend of sweetness and savoriness born in the heart of Italian cuisine. Fig adds a rich fruity note to the dish, while prosciutto provides a delicate salty texture, complementing the richness of flavors. Pine nuts add a soft nutty hint, and pecorino cheese completes the composition. This dish is suitable for both a romantic dinner and an exquisite gathering. Legend has it that fig pasta was prepared in Tuscan taverns for travelers to combine simplicity of preparation with gastronomic delight. It pairs wonderfully with white wine and is served warm, revealing all shades of its flavor nuances.
1
Preheat the oven to 200°C. Place 2 slices of prosciutto on a baking sheet and bake for 7 minutes until the bacon is crispy.
- Prosciutto: 8 pieces
2
Cool, cut into small pieces, and set aside for serving. Roll the remaining 6 slices into rolls and cut into thin strips, set aside until needed for the sauce.
- Prosciutto: 8 pieces
3
While the salted water for pasta is boiling, heat the oil in a small pot over medium heat until it starts to bubble.
- Olive oil: 4 tablespoons
4
Sauté the onion for 5 minutes until soft and translucent. Add garlic, chopped prosciutto, pepper, red pepper flakes, and continue cooking for 4 minutes, stirring frequently.
- Onion: 240 g
- Finely chopped garlic: 2 cloves
- Prosciutto: 8 pieces
- Ground black pepper: to taste
- Red pepper flakes: 1 teaspoon
5
Add figs, mix gently and reduce the heat to 70°C, continue cooking for 4 minutes until the figs are soft. Do not let the mixture cool down.
- Fig: 10 pieces
6
Cook the pasta to al dente according to the package instructions, draining some water and leaving a bit for the sauce. Add the fig and prosciutto mixture to the pasta. Place on medium heat and continue cooking, stirring constantly and adding pasta water to create a sauce. Once ready, add parsley and mix.
- Prosciutto: 8 pieces
- Fig: 10 pieces
- Ground black pepper: to taste
- Pecorino cheese: to taste
- Toasted pine nuts: 150 g
7
Serve the pasta in individual bowls, garnished with pine nuts and prosciutto crisps. Serve grated cheese on the table.
