Easy Fig and Pancetta Pasta with Ricotta
Serves 8
Time 30 min
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.
Special Diets:
Ingredients
- 2 tablespoons extra-virgin olive oil, divided, plus more for the pan
- 3 ounces pancetta, chopped
- 2 shallots, finely chopped
- 1 pound whole wheat pasta (such as fusilli or chiocciole)
- 1/2 pound whole milk ricotta cheese
- 1/4 teaspoon ground black pepper
- 1 pint fresh figs, quartered
- 1 cup fresh basil leaves, torn
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:
Per serving: 420 calories (140 from fat), 15g total fat, 6g saturated fat, 35mg cholesterol, 530mg sodium, 49g carbohydrates (6g dietary fiber, 7g sugar), 20g 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.
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Ingredients
- 2 tablespoons extra-virgin olive oil, divided, plus more for the pan
- 3 ounces pancetta, chopped
- 2 shallots, finely chopped
- 1 pound whole wheat pasta (such as fusilli or chiocciole)
- 1/2 pound whole milk ricotta cheese
- 1/4 teaspoon ground black pepper
- 1 pint fresh figs, quartered
- 1 cup fresh basil leaves, torn