A classic gourmet weeknight dinner option with this Fettuccine Carbonara with Figs that comes together in 25 minutes.
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I’ve been having a love affair with figs this summer. Figs are very delicate and only last about a week in the refrigerator. I purchased a large container last weekend. I’ve already made Sweet Potato Noodles with Halloumi
and Caramelized Figs and two different sandwiches (Three Cheese Peach and Fig Grilled Cheese and a Mozzarella, Basil and Fig Panini).
I thought I would alter my Fettuccine Carabonara with Truffle Oil recipe to add figs to see how it would turn out.
In one word … YUM! Seriously it was amazing.
And it took less than 25 minutes to prepare … so this would be a gourmet meal during the weeknights when you are a rush to get dinner on the table.
1 package fresh gluten free fettuccine noodles
4 oz. pancetta
6-8 figs, washed, stem removed and quartered
1 medium shallot, minced
4 large eggs, room temperature
1/2 cup Pecorino cheese, grated
1/4 cup Parmesan cheese, grated (for topping)
1 1/2 Tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons truffle oil
Kosher salt and pepper
Parsley, chopped (for garnish)
Place 1 tablespoon olive oil in a large sauté pan over medium heat and cook pancetta until browned. Remove from pan and place on paper towel to drain.
Over medium heat, add remaining oil and shallot. Sauté until shallot is translucent about 8 to 10 minutes. Add garlic to pan for the last 30 seconds of cook time.
To cook pasta. Heat a large pot of water over high heat until boiling. Add enough kosher salt to season the water. While salted boils vigorously, add fettuccine noodles and stir immediately to prevent pasta from sticking. Boil pasta until al dente, about 2-3 minutes. Drain pasta through a colander, reserving about 1/2 cup pasta water.
Add pasta and pasta water to the sauté pan and toss until coated. Add pecorino cheese and stir. Remove pan from the heat and vigorously stir in the eggs until the sauce is creamy and the eggs are no longer raw, about 2 minutes. Add pancetta and figs to pan, heat through.
Taste, and adjust seasoning with salt and pepper.
Place hot pasta in a large serving bowl. Garnish with Parmesan cheese, black pepper and parsley. Drizzle with truffle oil. Serve immediately.
I served this with Garlic Green Beans.
Let me know what you think, if you try this recipe.