Spaghetti With Prosciutto, Dried Figs And Goat Cheese

1. 1

   Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.

2. 2

   Cut prosciutto into strips, roughly 1-inch long and 1/4-inch wide. Slice dried figs into thin rounds, being sure to remove the hard stems.

3. 3

   In a large skillet, heat olive oil i over medium heat. Add sliced prosciutto and cook for about 3 minutes, flipping halfway through cooking, until the pieces are lightly browned and crisp . Add sliced figs and cook for 2 minutes, moving them around the skillet occasionally, until the figs are soft and slightly browned. Add 4 oz. crumbled goat cheese, and 1/4 cup of the reserved pasta water. Stir together to melt the cheese slightly, then add cooked spaghetti, season with salt and pepper, and toss.

4. 4

   Serve immediately with an additional 1 oz. crumbled goat cheese sprinkled on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.