Nani’s Fettucine con Fichi
1/2 pound dried fettuccine (fresh or handmade may be substituted)
1 tablespoon butter
8 to 10 dried black mission figs, thinly sliced
1/3 cup white wine
1/2 cup heavy cream
3 ounces (about 1 cup) grated Parmigiano-Reggiano cheese
Salt and pepper to taste
Bring a pot of salted water to a boil. Add the pasta to cook.
Meanwhile, add the butter and figs to a saute pan over medium heat. Cook, stirring, until both the butter and the figs are lightly browned. Add the wine and let it reduce to half. Add the cream. Grate the zest from 1/4 of the lemon, then cut it open and squeeze about 1 tablespoon of juice into the pan. Add a bit of pasta water (about 1/4 cup) as well as 2 ounces of Parmigiano to the sauce and let simmer until reduced to desired consistency. Season with salt and pepper, taking care not to oversalt due to the salty pasta water.
When the pasta is 2 minutes from done, add it to the sauce to finish cooking (add a little more pasta water if the sauce gets too tight). Plate the pasta and garnish with the remaining Parmigiano. Makes 2 servings.
Per serving: 1,036 calories, (37 percent from fat), 42 g fat, (24.8 g saturated, 11.5 g monounsaturated), 135 mg cholesterol, 33 g protein, 124 g carbohydrate, 12 g fiber, 727 mg sodium.