Photo: Jennifer Davick Photo by: Photo: Jennifer Davick

Pancetta-and-Fig Pasta

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

Southern Living AUGUST 2012

  • Yield: Makes 6 servings
  • Hands-on:25 Minutes
  • Total:35 Minutes


  • 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


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.


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Pancetta-and-Fig Pasta recipe