This is a recreation of a lovely herbal fig pasta dish I enjoyed at a small Italian restaurant in Austin earlier this year. I cut the recipe (below) down to a single serving. It was a quick and delicious lunch.
Fig, pancetta and thyme pasta
Pasta (16 ounces of your choice of pasta, I used gluten free fettuccine)
5 ounces pancetta, chopped
2 shallots, minced
1 clove of garlic, minced
3/4 cup cream
1/2 cup fresh Parmesan cheese
1 cup vegetable or chicken broth
12 figs, quartered
fresh thyme, removed from stems (about 2 teaspoons, or to taste)
sea salt and fresh black pepper
Cook pasta to package directions and keep warm.
Meanwhile, saute pancetta, shallots and garlic until pancetta is golden brown. Add figs and thyme and cook another minute or until figs are lightly cooked. Remove from pan.
In pan over medium heat, add cream, Parmesan cheese and cooked pasta. Stir constantly until cheese is melted, about two to three minutes. Stir in 3/4 to 1 cup broth until pasta sauce is creamy. Add fig and pancetta mixture and lightly toss to combine. Season to taste with salt and pepper. Serve immediately. Serves six.
Photo below: Leia perfects the photobomb