Ingredients
- 11 oz orecchiette pasta
- 8 ripe figs
- 8 slices aged prosciutto
- 4 bay leaves
- 8 sage leaves
- 2 sprigs rosemary
- 1 garlic clove
- 1½ oz Pecorino Romano cheese
- Extra virgin olive oil, as needed
- Salt to taste
- Freshly ground black pepper to taste
Preparation
Thinly slice the prosciutto into strips and crisp it up in a small non-stick pan over very low heat. Finely chop the bay leaves, sage, and rosemary together.
Get your orecchiette cooking in well-salted water.
Heat 4 tablespoons of extra virgin olive oil in a non-stick pan with a garlic clove. Peel and chop the figs, add them to the pan with the oil and garlic, and let them gently brown.
Add half a cup of pasta cooking water to the fig sauce, season with salt and pepper, and simmer on low heat for 2-3 minutes. Stir in the chopped herbs and half of the crispy prosciutto. Remove the garlic clove.
When the pasta is halfway done, drain it (reserving the cooking water) and add it to the sauce along with a splash of the cooking water. Finish cooking the pasta in the sauce, adding more cooking water as needed until the pasta is done.
Take the pan off the heat, stir in the Pecorino Romano until well combined, then plate up and top with the remaining crispy prosciutto.
