Fig and Prosciutto Pasta

Fig and Prosciutto Pasta

Servings: 1


  • 60 g Fettuccine Pasta (small handful)
  • 28 g Prosciutto, torn (2 slices)
  • 1 Fig, sliced
  • 1 Garlic Clove, diced
  • 1 tsp Avocado Oil
  • 3/4 tbsp Unsalted Butter
  • 1/4 Cup Arugula
  • 10 g Manchengo Cheese, chopped (1 tbsp)
  • 1 tsp Black Pepper
  • Dash of Salt


  1. Bring a medium pot with 3 cups of water to boil. Add the fettuccine pasta to the pot and season with a dash of salt. Cook the pasta stirring every few minutes for approximately 8 minutes.
  2. While the pasta is cooking, heat a large saute pan to medium heat. Add the oil to the pan and with the torn prosciutto. Cook the prosciutto in the oil for about 3 minutes stirring half way through, this will allow the prosciutto to become a little crispy.
  3. Then turn the heat down to medium low and add the butter and diced garlic to the pan. Swirl the butter around the bottom of the pan coating the pan.
  4. Once the butter has melted add the arugula to the pan. Toss the arugula in the pan with the butter for about 1 minutes to allow it to wilt some.
  5. By now your pasta should be cooked. Strain the pasta and immediately toss into the pan with the arugula and prosciutto, allowing some water to still remain stuck to the pasta.
  6. Toss everything together and season with black pepper, cook for 1-2 more minutes to allow the flavor of the garlic and prosciutto to saturate the pasta.
  7. After 2 minutes plate your pasta and garnish with your chopped manchengo cheese.

Kcals: 489 / 18.9g P / 60.1g C / 21.3g F