Pancetta-and-Fig Pasta

Photo: Jennifer Davick
Bucatini is a hearty, hollow, spaghetti-like pasta. You can easily substitute linguine or fettuccine if you prefer.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 25 Minutes
Total: 35 Minutes

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

Preparation

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.

Note:

August 2012