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.
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.
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.
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.
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.
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.
After 2 minutes plate your pasta and garnish with your chopped manchengo cheese.
Macro Nutrition
Nutrition Facts
Fig and Prosciutto Pasta
Amount Per Serving
Calories 489Calories from Fat 192
% Daily Value*
Fat 21.3g33%
Saturated Fat 9.8g61%
Trans Fat 0g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 0g
Cholesterol 53.1mg18%
Sodium 736.6mg32%
Potassium 210.3mg6%
Carbohydrates 60g20%
Fiber 4.7g20%
Sugar 12.6g14%
Protein 18.9g38%
Vitamin A 10.7IU0%
Vitamin C 2.6mg3%
Calcium 28.3mg3%
Iron 17mg94%
* Percent Daily Values are based on a 2000 calorie diet.