Whole Wheat Fetttucine With Pancetta And Figs

Name: Whole Wheat Fetttucine With Pancetta And Figs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Adapted from Southern Living - Photos Available on Neurotic Kitchen -; 1/2 Lb Whole Wheat Fettucine; 3 Oz Thick Cut Pancetta, diced; 1 Shallot, minced; 1 Clove Garlic, minced; 1/4 Cup freshly grated Parmigiana Cheese plus more for serving; 6 fresh Figs, cut in quarters; (We used Mission Figs); 1/4 Cup Basil, torn into pieces; 2 Tbsp Cream or Half and Half; Salt and Fresh Black Pepper

Servings: persons

Adapted from Southern Living - Photos Available on Neurotic Kitchen -
1/2 Lb Whole Wheat Fettucine
3 Oz Thick Cut Pancetta, diced
1 Shallot, minced
1 Clove Garlic, minced
1/4 Cup freshly grated Parmigiana Cheese plus more for serving
6 fresh Figs, cut in quarters
(We used Mission Figs)
1/4 Cup Basil, torn into pieces
2 Tbsp Cream or Half and Half
Salt and Fresh Black Pepper

1
Cook Pasta in Salted boiling water according to package instructions, making sure to reserve a cup of cooking water when you drain. Set pasta aside.
2
Next, saute Pancetta, Garlic and Shallot in a large skillet over medium heat stirring very often until the Pancetta is golden and the Shallots have become tender. To the skillet, add the Grated Parmigiana Cheese, Half and Half or Cream, and 4 Tablespoons Pasta Water. Stir vigorously until the liquids are incorporated and the Cheese is melted.
3
To the skillet, immediately add the Cooked Fettucine and toss everything gently. Turn the burner up a bit and add more reserved Pasta Water, Tablespoon by Tablespoon, until sauce thickens a little bit and your desired consistency is reached - you can use up to about a half cup if needed. Taste for seasoning and add a bit of Salt if necessary (the salty Pancetta will have most likely given it enough flavor) and lots of ground Black Pepper.
4
To Serve - Plate the Pasta, top with torn Basil, and place equal amounts of quartered Figs on each bowl. Serve with extra Black Pepper and grated Parmigiana on the side.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Adapted from Southern Living - Photos Available on Neurotic Kitchen -, 1/2 Lb Whole Wheat Fettucine, 3 Oz Thick Cut Pancetta, diced, 1 Shallot, minced, and more.

Yes, Whole Wheat Fetttucine With Pancetta And Figs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!