Pasta with fresh figs

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Delicious combination of spaghetti with pancetta, walnuts and lemon with grilled figs and creamy ricotta



Cut the pancetta into strips and fry in a large pan until light brown. Chop the onion and garlic finely and add to the pan and fry for a few minutes.
In another pan, heat a large amount of water and cook the spaghetti for 10 to 12 minutes until al dente or according to the packaging of the spaghetti.
Grate about half of the lemon zest and add to the pancetta and onion. Also add the lemon juice. Pour in the cream and stir the mixture well.
Drain the spaghetti and reserve some of the cooking water. Add about 150 ml of cooking liquid to the cream sauce.
Tear the basil into pieces and add to the sauce. Season with some black pepper.
Toss the spaghetti through the sauce until everything is well coated. Finally, stir in the coarsely chopped walnuts.
Whisk the balsamic vinegar and olive oil together in a bowl. Cut the figs into quarters and brush with the mixture. Grill them for 2 minutes on both sides in a (grill) pan. Make sure they don’t stick to the pan too much.
Transfer the spaghetti to a plate and top with some ricotta. Serve with the grilled figs.

Source: Leukerecepten by leukerecepten-nl.
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