Recipe details Medium · 1 servings
Nutrition Per Serving
estimated
Caramelized Fig Paccheri with Pecorino Pepper Cream
Tender paccheri is coated in a glossy pecorino-Parmesan cream enriched with pasta water and butter. Sweet, jammy caramelized figs and toasted black pepper give the dish a polished sweet-savory finish.
Ingredients
Caramelized Figs
- • 6 fresh figs, halved
- • 1 tbsp olive oil
- • 15 g unsalted butter
- • 1/2 tsp white balsamic vinegar
Pasta and Pecorino Cream
- • 125 g paccheri pasta
Salt, for pasta water
- • 3 oz reserved pasta water, divided
- • 2 tbsp finely grated pecorino Romano
- • 1 tbsp finely grated Parmigiano-Reggiano
- • 45 g unsalted butter, divided
- • 1 tbsp coarsely cracked black pepper
Method
Tap a step to see its ingredients.
- Bring a pot of well-salted water to a boil for the pasta.
- Reserve 3 oz of pasta cooking water before draining the cooked pasta.
| Pasta and Pecorino Cream 125 g paccheri pasta | boil pasta | toss pasta | fold in cream | plate | make cheese cream | toast pepper | emulsify butter sauce |
| Caramelized Figs 6 fresh figs, halved | caramelize figs | glaze figs | |||||
| Caramelized Figs 1 tbsp olive oil | |||||||
| Caramelized Figs 15 g unsalted butter | |||||||
| Caramelized Figs 1/2 tsp white balsamic vinegar | |||||||
| Salt, for pasta water 3 oz reserved pasta water, divided | |||||||
| Salt, for pasta water 2 tbsp finely grated pecorino Romano | |||||||
| Salt, for pasta water 1 tbsp finely grated Parmigiano-Reggiano | |||||||
| Salt, for pasta water 45 g unsalted butter, divided | |||||||
| Salt, for pasta water 1 tbsp coarsely cracked black pepper |
1 boil pasta 1 ingredient
Cook the paccheri in salted boiling water until al dente, then drain while reserving 3 oz of the starchy cooking water.
Pasta and Pecorino Cream- 125 g paccheri pasta
2 caramelize figs 2 ingredients
Heat the olive oil in a nonstick skillet and cook the figs cut-side down over medium heat until deeply browned and softened.
Caramelized Figs- 6 fresh figs, halved
- 1 tbsp olive oil
3 glaze figs 2 ingredients
Add 15 g butter and the white balsamic vinegar to the figs, swirl until glazed, and set the figs aside.
From: caramelize figs
Caramelized Figs- 15 g unsalted butter
- 1/2 tsp white balsamic vinegar
4 make cheese cream
Mix the pecorino, Parmigiano-Reggiano, 15 g butter, and 2 oz hot reserved pasta water in a warm bowl until smooth and creamy.
5 toast pepper
Toast the cracked black pepper in the skillet over medium heat until fragrant.
6 emulsify butter sauce
Add the remaining 30 g butter and 1 oz reserved pasta water to the toasted pepper, then swirl until glossy.
From: toast pepper
7 toss pasta
Toss the drained paccheri in the black pepper butter sauce until the pasta is coated.
From: boil pasta, emulsify butter sauce
8 fold in cream
Remove the pan from the heat and fold in the cheese cream and some sliced caramelized figs, reserving a few figs for garnish.
From: toss pasta, make cheese cream, glaze figs
9 plate
Serve the creamy paccheri immediately and top it with the reserved caramelized figs.
From: fold in cream, glaze figs
- 1
boil pasta
Cook the paccheri in salted boiling water until al dente, then drain while reserving 3 oz of the starchy cooking water.
Pasta and Pecorino Cream: 125 g paccheri pasta
- 2
caramelize figs
Heat the olive oil in a nonstick skillet and cook the figs cut-side down over medium heat until deeply browned and softened.
Caramelized Figs: 6 fresh figs, halved; 1 tbsp olive oil
- 3
glaze figs
Add 15 g butter and the white balsamic vinegar to the figs, swirl until glazed, and set the figs aside.
Caramelized Figs: 15 g unsalted butter; 1/2 tsp white balsamic vinegar
- 4
make cheese cream
Mix the pecorino, Parmigiano-Reggiano, 15 g butter, and 2 oz hot reserved pasta water in a warm bowl until smooth and creamy.
- 5
toast pepper
Toast the cracked black pepper in the skillet over medium heat until fragrant.
- 6
emulsify butter sauce
Add the remaining 30 g butter and 1 oz reserved pasta water to the toasted pepper, then swirl until glossy.
- 7
toss pasta
Toss the drained paccheri in the black pepper butter sauce until the pasta is coated.
- 8
fold in cream
Remove the pan from the heat and fold in the cheese cream and some sliced caramelized figs, reserving a few figs for garnish.
- 9
plate
Serve the creamy paccheri immediately and top it with the reserved caramelized figs.
Text instructions
Bring a pot of well-salted water to a boil for the pasta.
Reserve 3 oz of pasta cooking water before draining the cooked pasta.
Cook the paccheri in salted boiling water until al dente, then drain while reserving 3 oz of the starchy cooking water.
Heat the olive oil in a nonstick skillet and cook the figs cut-side down over medium heat until deeply browned and softened.
Add 15 g butter and the white balsamic vinegar to the figs, swirl until glazed, and set the figs aside.
Mix the pecorino, Parmigiano-Reggiano, 15 g butter, and 2 oz hot reserved pasta water in a warm bowl until smooth and creamy.
Toast the cracked black pepper in the skillet over medium heat until fragrant.
Add the remaining 30 g butter and 1 oz reserved pasta water to the toasted pepper, then swirl until glossy.
Toss the drained paccheri in the black pepper butter sauce until the pasta is coated.
Remove the pan from the heat and fold in the cheese cream and some sliced caramelized figs, reserving a few figs for garnish.
Serve the creamy paccheri immediately and top it with the reserved caramelized figs.
Recipe from Cookbook Hub - www.cookbookhub.org