2. Spaghetti with Prosciutto, Dried Figs, and Goat Cheese
Recipe by Rebekah Peppler
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
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.
4. For this recipe, you’ll need a 12-inch skillet and a large pot to cook the pasta.
You can get a great skillet here (pictured left, worth the price, will last forever) or a more affordable decent one here. Any stock pot that’s at least 8 quarts will work, but a 12-quart pot (pictured right) is your best bet. Get a simple one here.
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