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
- 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
- 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.
- 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