Pasta ai Fichi

Some of Italy's most memorable pasta dishes are born from the changing seasons. This rustic recipe pairs good pasta with one of summer's sweetest gifts, ripe figs. As the figs gently soften in a simple sauce of pancetta, garlic, onions, white wine, and broth, they create a beautiful balance of sweet and savory. It's the kind of dish you'd expect to find in a small countryside trattoria, where seasonal ingredients take center stage and every bite celebrates the beauty of simple Italian cooking.

You will need:

1 lb Ferri ( short pasta)

2 tbsp extra virgin olive oil

4 oz diced pancetta

1 small sweet onion, finely diced

3 cloves garlic, minced

½ cup dry white wine

½ cup chicken broth

12 fresh figs, quartered

¼ cup chopped fresh basil, parsley, or a combination of both

Salt and freshly cracked black pepper, to taste

¼ to ½ cup reserved pasta water

Freshly grated Parmigiano Reggiano, for serving

Heat the olive oil in a large skillet over medium heat. Add the garlic, cook until golden then add the pancetta until crisp and the fat has rendered, about 5 minutes.

Stir in the onion and cook until soft and translucent.

Pour in the white wine and let it simmer for 2-3 minutes until slightly reduced. Add the chicken broth and quartered figs. Season with salt and freshly cracked black pepper. Stir in the fresh herbs. Allow to simmer for 30 minutes.

Bring a large pot of generously salted water to a boil. Cook the  pasta until al dente, reserving ½ cup of the pasta water before draining.

Add the cooked pasta to the skillet along with a splash of the reserved pasta water. Toss gently until the sauce lightly coats every piece of pasta, adding more pasta water as needed to create a silky finish.

Serve immediately with plenty of freshly grated Parmigiano Reggiano and an extra sprinkle of herbs.