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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.
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.