This luscious pasta bridges the best flavors of late summer and fall, and you can toss it together in the time it takes to boil the water. For best results, use perfectly ripe figs that have a slightly jammy texture. The tender fruit melds beautifully with the peppery pancetta and nutty bite of whole wheat pasta.
Ingredients
Method
Heat 1 tablespoon of the oil in a large skillet over medium heat.
Add pancetta and shallots and cook, stirring, until pancetta is lightly browned and shallots are tender, about 7 minutes. Set aside.
Meanwhile, bring a large pot of salted water to a boil.
Add pasta and cook according to until al dente, about 9 minutes.
In a large bowl, stir together cheese, remaining 1 tablespoon oil and pepper.
Just before draining pasta, reserve 1/2 cup cooking water and whisk into cheese mixture.
Drain pasta and immediately toss with cheese mixture.
Add pancetta mixture and toss again.
Add figs and basil and gently toss. Serve immediately.
Nutritional Info
Serving Size
Calories
420
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.