Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons extra-virgin olive oil, divided, plus more for the pan
  • 3 ounces pancetta, chopped
  • 2 shallots, finely chopped
  • 1 pound whole wheat pasta (such as fusilli or chiocciole)
  • 1/2 pound whole milk ricotta cheese
  • 1/4 teaspoon ground black pepper
  • 1 pint fresh figs, quartered
  • 1 cup fresh basil leaves, torn

Instruction

  • Heat 1 tablespoon of the oil in a large skillet over medium heat.
  • Add pancetta and shallots and cook, stirring, until pancetta is lightly browned and shallots are tender, about 7 minutes. Set aside.
  • Meanwhile, bring a large pot of salted water to a boil.
  • Add pasta and cook according to until al dente, about 9 minutes.
  • In a large bowl, stir together cheese, remaining 1 tablespoon oil and pepper.
  • Just before draining pasta, reserve 1/2 cup cooking water and whisk into cheese mixture.
  • Drain pasta and immediately toss with cheese mixture.
  • Add pancetta mixture and toss again.
  • Add figs and basil and gently toss. Serve immediately.