Fig and Country Ham Pasta

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12 oz fettuccini or pasta of choice

6 oz thin sliced country ham

2 cloves garlic, minced

1 Tbsp butter

¾ cups white wine

Zest of one lemon (or a small squirt of lemon juice)

2 oz mascarpone cheese (or cream cheese)

2 - 3 Tbsp cream

12 figs, quartered

1 Tbsp fresh sage, thinly sliced



In a large pot or Dutch oven, sauté country ham until just crisp.

Remove ham and carefully wipe any grease from the pot.

Cut ham into small bite size pieces.

In same pot, cook pasta according to package directions.

Drain in a colander, reserving ½ cup of pasta water.

Return the pot to the heat; melt butter and sauté the garlic until just softened.

Add the wine to the pot to briefly reduce, about 2 minutes.

Return pasta to the pot.

Stir in lemon zest, mascarpone cheese, cream, and pasta water as needed to thin sauce.

Mix in ham and figs.

Top with sage and fresh grated pepper.


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