Bucatini with Figs, Pancetta and Goats Cheese

This dish really is rather clever. You have the sweet figs with their flavour made more intense by roasting. The pancetta gives a salty element and also adds texture to the dish. The goats cheese adds another salty element but this time with an added creaminess. Overall, a cracker!

Autumn can sometimes be seen as the start of the gloomy season, in the UK at least. The nights draw in and the weather takes a turn for the worse. However this time of year is really good for some fruits and vegetable which come into their own!

Figs are one of those fruits – here Ive used black figs which I absolutely love for their sweetness. They also hold their shape well even when roasted which is an added bonus.

I really hope you like this dish – do comment and let me know what you think!

Bucatini with Roasted Figs, Pancetta and Goats cheese

This salty/sweet combination is a taste bomb!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Roasting time 15 mins
Total Time 40 mins
Course Main Course, Starter
Cuisine Italian, PAsta
Servings 4

Ingredients
  

  • 4-5 slices thinly cut pancetta you can use cubes too
  • 2 black figs quartered lengthways
  • 1 tsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp truffle oil
  • 1 banana shallot finely chopped
  • 1-2 clove garlic minced
  • 1/4 tsp chilli powder optional
  • 1 lemon juice plus zest
  • basil and chives
  • 400 g bucatini
  • 1 tbsp toasted pine nuts
  • 4 dessert sp goats cheese

Instructions
 

  • Add the pancetta slices to a frying pan and let crisp up.
  • Transfer to kitchen towel and let cool. Once cool, crumble up.
  • 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.
  • Add some salt to a pan of boiling water and place the bucatini in – follow packet instructions for the pasta to be al dente.
  • 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.
  • Remove the figs from the oven and set aside
  • 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.
  • Transfer to four pasta bowls.
    Bucatini with figs and goats cheese
  • 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
Keyword Figs, Goats CHeese, Pasta
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2 Comments

  1. Vee
    October 14, 2020 / 12:55 pm

    5 stars
    This dish looks so lovely!

    • Anusha
      Author
      October 14, 2020 / 1:03 pm

      Thanks so much! It’s just so fresh but easy at the same time! So glad you liked!

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