Fig and Prosciutto Pasta with Balsamic Glaze

Fig & Prosciutto Pasta with Balsamic Glaze & Whipped Ricotta

Things to Avoid:

Overcooking the pasta: Cook it al dente so it retains a slight bite.

Using unripe figs: They should be soft and yielding to the touch.

Skipping the balsamic reduction: It adds depth and sweetness to the dish.

Overcrowding the pan: Cook the prosciutto in batches so it crisps up properly.

Ingredients:

12 oz dried pappardelle pasta (or substitute fettuccine or tagliatelle)

4 slices prosciutto, torn into bite-sized pieces

6 fresh figs, quartered

1/2 cup balsamic vinegar

1/4 cup heavy cream

1/4 cup ricotta cheese

1/4 cup grated Parmesan cheese, plus more for serving

2 tablespoons olive oil

1 tablespoon butter

1/2 teaspoon fresh thyme leaves

Salt and freshly ground black pepper to taste

Instructions:

Make the balsamic glaze: In a small saucepan, bring the balsamic vinegar to a boil over medium heat. Reduce heat to low and simmer until reduced by half and thickened, about 10-15 minutes. Set aside.

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

Whip the ricotta: In a small bowl, combine the ricotta cheese and heavy cream. Using an electric mixer or a whisk, whip until light and fluffy. Season with salt and pepper to taste.

Cook the prosciutto and figs: Heat the olive oil and butter in a large skillet over medium heat. Add the prosciutto and cook until crisp, about 2-3 minutes per side. Remove the prosciutto from the skillet and set aside. Add the figs to the skillet and cook until softened and slightly caramelized, about 2-3 minutes per side.

Assemble the pasta: Add the cooked pasta, reserved pasta water, balsamic glaze, Parmesan cheese, and thyme leaves to the skillet with the figs. Toss to coat evenly.

Serve: Divide the pasta among serving bowls. Top with the whipped ricotta, crispy prosciutto, and additional Parmesan cheese.

Preparation Time: 30 minutes Difficulty: Easy Serves: 4

Serving Suggestions:

Garnish with additional fresh thyme leaves or chopped walnuts for added texture and flavor.

Drizzle with a bit of honey for extra sweetness.

Serve with a side salad of arugula and shaved Parmesan.

Substitutions:

Pappardelle: Fettuccine, tagliatelle, or even spaghetti can be used.

Prosciutto: Substitute with pancetta or bacon, or omit for a vegetarian option.

Figs: If fresh figs are unavailable, use dried figs that have been rehydrated in hot water for 15 minutes.

Ricotta: Substitute with mascarpone cheese or cream cheese.

Heavy cream: Substitute with whole milk or half-and-half.