Bucatini with Roasted Figs, Pancetta and Goats cheese

This salty/sweet combination is a taste bomb!

Servings: 4

Author:

Prep Time
15 minutes

Cook Time
10 minutes

Roasting time
15 minutes

Total Time
40 minutes

Main Course starter

Italian Pasta

Pasta figs Goats CHeese

Instructions

1 Add the pancetta slices to a frying pan and let crisp up.
2 Transfer to kitchen towel and let cool. Once cool, crumble up.
3 Take your black figs, drizzle with 1 tbsp olive oil, 1 tbsp balsamic vinegar and
lemon zest and roast in an oven at 180°C for 10-15 minutes.
4 Add some salt to a pan of boiling water and place the bucatini in – follow
packet instructions for the pasta to be al dente.
5 Meanwhile, add the olive oil to a pan and then add the shallots. Let them soften
through and then put in the garlic, a little lemon juice and chilli powder. Stir
and mix in.
6 Remove the figs from the oven and set aside
7 Drain the pasta but reserve some of the pasta water. Add some of this to the
shallots and then add the pasta to this sauce. Mix in the crumbled pancetta.
8 Transfer to four pasta bowls.
9 Dress with the figs, pine nuts and a quenelle of goats cheese. Finally, add the
basil and garnish with chives and a drizzle of truffle oil