How To Make Spaghetti With Prosciutto, Dried Figs And Goat Cheese

Salty with just a little bit of sweet. Check out more easy spaghetti dinners here .

Graphic by Chris Ritter / Photos by Macey Foronda

Serves 4

Recipe by Rebekah Peppler

INGREDIENTS

1 lb spaghetti

1 lb sliced prosciutto

1 cup dried figs

5 oz. crumbled goat cheese, divided

kosher salt and freshly ground pepper, to taste

PREPARATION:

Cook spaghetti according to package directions, until al dente. Drain through a colander, reserving about a cup of the pasta water.

Cut prosciutto into strips, roughly 1-inch long and 1/4-inch wide. Slice dried figs into thin rounds, being sure to remove the hard stems.

In a large skillet, heat olive oil i over medium heat. Add sliced prosciutto and cook for about 3 minutes, flipping halfway through cooking, until the pieces are lightly browned and crisp . Add sliced figs and cook for 2 minutes, moving them around the skillet occasionally, until the figs are soft and slightly browned. Add 4 oz. crumbled goat cheese, and 1/4 cup of the reserved pasta water. Stir together to melt the cheese slightly, then add cooked spaghetti, season with salt and pepper, and toss.

Serve immediately with an additional 1 oz. crumbled goat cheese sprinkled on top.

Macey Foronda

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