Pancetta-and-Fig Pasta

Name: Pancetta-and-Fig Pasta
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 79 milliliters torn basil leaves; 454 grams package bucatini pasta; 12 fresh figs, quartered; 1 garlic clove, minced; 177 milliliters heavy cream; 237 milliliters ounces thinly sliced pancetta, chopped (about; 118 milliliters freshly grated Parmesan cheese; 2 shallots, minced

You can never have too many main course recipes, so give Pancetta-and-Fig Pastan a try. This recipe serves 6. One serving contains 507 calories, 15g of protein, and 16g of fat. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up pancetta, heavy cream, shallots, and a few other things to make it today. To use up the fresh figs you could follow this main course with the Chocolate Fig Tarts | Fresh Figs in Good Company as a dessert. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

Cook pasta in boiling salted water according to package directions; drain, reserving 1 cup hot pasta water.

Ingredients you will need

Water

Pasta

Saut pancetta, shallots, and garlic in a large skillet over medium heat 6 to 7 minutes or until pancetta is golden and shallots are tender.

Ingredients you will need

Pancetta

Shallot

Garlic

Equipment you will use

Frying Pan

Add cream, cheese, and hot cooked pasta; cook, stirring constantly, 2 to 3 minutes or until cheese is melted. Stir in 3/4 to 1 cup reserved pasta water until creamy. Season with salt and pepper to taste.

Ingredients you will need

Salt And Pepper