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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
Method
- 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.
