Pasta With Figs Prosciutto Recipe

I absolutely love this recipe because it perfectly combines the rich savoriness of crispy prosciutto with the sweetness of fresh figs, creating a unique taste sensation that’s both comforting and gourmet. Plus, the toasted pine nuts add a delightful crunch and texture, making this meal feel like a fancy treat that’s totally Instagram-worthy!

Combining sweet and savory flavors is one of my favorite things to do in the kitchen, and this Pasta with Figs and Prosciutto is a pocket-perfect example of what I love. Creamy Parmesan cheese?

Check. Fresh figs?

Their sweetness is beautifully complemented by the salty prosciutto. And toasted pine nuts in this dish?

Provide a wonderful texture and nutty flavor that take it over the top. You could get cute and say they’re playing the “fig” role because figs and pine nuts have a historic flavor combo.

Oh, and heat: I give a nod to red pepper flakes for providing the requisite (and not overwhelming) kick.

Ingredients

Pasta:
A primary source of carbs, a source of energy and coziness.

Figs:
Rich in antioxidants and fiber, sweet with natural flavors.

Prosciutto:
Contributes delightful richness; a supplier of protein and taste.

Olive Oil:
Fats that are good for the heart are vital for a well-emulsified sauce.

Garlic:
Delivers aromatic depth and may also offer potential health benefits.

Parmesan Cheese:
Delivers umami-richness along with protein and calcium.

Toasted Pine Nuts:
The availability of healthy fats and the crunch of nuttiness.

Ingredient Quantities

• 12 ounces of pasta (such as fettuccine or spaghetti)
• 8 fresh figs, quartered
• 4 ounces of prosciutto, sliced into strips
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1/4 cup toasted pine nuts
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Heat a big pot of salted water until it boils. Put the pasta in and cook it according to the instructions that come with the package. When the pasta reaches the al dente stage, which you will know if you don’t over-rely on the package instructions, there are signs—like when it no longer sticks to your teeth and when the pasta seems to have a little bit of firmness in the center—you should stop cooking it. Before draining the pasta, reserve 1 cup of the starchy pasta water, which will be helpful later, and then drain the pasta.

2. In a large skillet, place the olive oil and turn the heat to medium. When the oil is hot, add the minced garlic and sauté for 1-2 minutes. The garlic should be fragrant and just starting to turn golden. If it begins to burn, start over with a lower heat or more oil.

3. Place the quartered figs in the skillet and sauté for 3-4 minutes until they are starting to soften.

4. Introduce the prosciutto, sliced, to the skillet and allow it to cook for a further 2 minutes until it begins to crisp.

5. Disperse the red pepper flakes throughout the mixture in the skillet and combine them well.

6. Combine the cooked pasta and the fig and prosciutto mixture with gentle tongs to ensure even and delicate mixing. If the pasta looks in any way dry or not well coated, add pasta water a tablespoon at a time until you reach your desired state. If using the sauceless Bucatini cacio e pepe as the base pasta, be sure to use sufficient sauce at the end to properly coat the pasta.

7. Add the grated Parmesan cheese and keep tossing until the cheese has melted and everything is totally mixed together.

8. Taste and then season the pasta with salt and pepper before you take it off the heat.

9. The pasta gets a delightful crunch from toasted pine nuts that are sprinkled over it.

10. Serve immediately, delighting in your masterpiece of Pasta With Figs and Prosciutto!

Equipment Needed

1. Large pot
2. Large skillet
3. Tongs
4. Colander
5. Measuring cups and spoons
6. Wooden spoon or spatula
7. Cheese grater
8. Knife
9. Cutting board

FAQ

• Q: Can I use a different type of pasta?Yes, you can use any long pasta, such as linguine or bucatini, depending on your preference.
• Q: What can I substitute for fresh figs?If fresh figs aren’t available, use dried ones. Just soak them in hot water for 10-15 minutes before using.
• Q: Is there a vegetarian alternative to prosciutto?You can use sun-dried tomatoes or roasted red peppers to impart a similar savory element, but—A: Yes—sun-dried tomatoes or roasted red peppers work too.
• Q: How do I toast pine nuts?To get them golden and fragrant, put them in a dry skillet over medium heat and stir them frequently for about 3-5 minutes.
• Q: What can I use instead of Parmesan cheese for a non-dairy option?A: Nutritional yeast is a fantastic non-dairy substitute; it provides a cheesy flavor profile.
• Q: Can I skip the red pepper flakes?Certainly! You can reduce the quantity of red pepper flakes or leave them out altogether if you like a dish without much heat.

Substitutions and Variations

For pasta, substitute gluten-free pasta or whole wheat pasta for a healthier option.
To prepare fresh figs, use dried figs that have been soaked in warm water for a few minutes to rehydrate them.
For prosciutto, swap in cooked bacon or pancetta for a similar smoky flavor.
For Pecorino Romano cheese, substitute with Parmesan cheese or Grana Padano.
If you don’t have pine nuts, you can substitute chopped walnuts or almonds in your recipe.

Pro Tips

1. Optimize Fig Flavor Consider using a mix of fresh and dried figs for a more intense flavor. Dried figs can add a deeper sweetness and chewy texture, complementing the fresh ones.

2. Enhance Prosciutto Crispiness For a crispier texture, cook the prosciutto strips separately in a dry pan before adding them to the main dish. This allows you to control their doneness without overcooking the figs.

3. Garlic Infusion Infuse the olive oil with garlic beforehand by gently heating sliced garlic in the oil over low heat. This can add a deeper garlic flavor without the risk of burning the minced garlic.

4. Balance the Sweetness Add a splash of balsamic vinegar to the fig and prosciutto mixture. This will enhance the flavors with a slight tanginess and balance the sweetness of the figs.

5. Basil Garnish Tear the basil leaves instead of chopping them to release more aromatic oils, which provides a fresh and vibrant finish to the dish.