Pasta With Figs and Prosciutto Recipe

Serves: 4 Save

Ingredients (11)

  • 8 thin slices of Prosciutto, about 6 ounces, divided
  • 4 tablespoons olive oil
  • 1/2 cup finely chopped onion (about 1/2 medium onion)
  • 2 garlic cloves, minced (about 2 teaspoons)
  • 1 tablespoon freshly ground black pepper
  • 1/2 to 1 teaspoon red chili flakes
  • 8 to 10 medium fresh, ripe figs, about 2 1/2 cups chopped
  • 1 pound pasta of choice (see note)
  • 1/3 cup chopped fresh parsley leaves
  • 1/3 cup lightly toasted pine nuts (see note)
  • Grated Pecorino Romano cheese

Directions

Learn how to make this recipe at Serious Eats

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