ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pancetta-and-Fig Pasta

Photo: Jennifer Davick
Hands-on time 25 mins
Total time 35 mins
Yield Makes 6 servings
Bucatini is a hearty, hollow, spaghetti-like pasta. You can easily substitute linguine or fettuccine if you prefer.

Ingredients

  • 1 (16-oz.) package bucatini pasta
  • 5 ounces thinly sliced pancetta, chopped (about 1 cup)
  • 2 shallots, minced
  • 1 garlic clove, minced
  • 3/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 12 fresh figs, quartered
  • 1/3 cup torn basil leaves

How to Make It

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

  2. Sauté pancetta, shallots, and garlic in a large skillet over medium heat 6 to 7 minutes or until pancetta is golden and shallots are tender. 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. Transfer to a serving dish. Sprinkle with figs and basil. Serve immediately.