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🍽️ Cavatelli with crispy pancetta, figs, and Pecorino

569 kcal · 30 min · 4 servings

Ingredients

• 350 g Cavatelli pasta (small shell pasta)
• salt
• 100 g pancetta
• 1 onion
• 2 garlic cloves
• 5 ripe figs
• 4 tbsp olive oil
• 1 tbsp white wine vinegar
• pepper
• 2 sprigs mint
• 60 g Pecorino block (30% fat in dry matter)

Instructions

1. 1. Bring plenty of water to a boil and add salt.
2. 2. Cook the Cavatelli pasta in it until al dente (firm to the bite).
3. 3. Reserve about 50 milliliters of the pasta water in a container.
4. 4. Drain the pasta in a sieve.
5. 5. Cut the pancetta into small cubes.
6. 6. Peel the onion and garlic.
7. 7. Finely dice the onion and garlic.
8. 8. Wash the figs and pat them dry.
9. 9. Cut the figs into cubes.
10. 10. Heat oil in a pan.
11. 11. Fry the pancetta, onion, and garlic for 2 to 3 minutes over medium heat.
12. 12. Add the fig cubes and fry for another 2 minutes.
13. 13. Deglaze the pan with vinegar.
14. 14. Add the reserved pasta water.
15. 15. Season the sauce with salt and pepper.
16. 16. Add the drained pasta to the pan.
17. 17. Toss everything together for 1 minute.
18. 18. Wash the mint and shake off excess water.
19. 19. Pluck the mint leaves off the stems.
20. 20. Cut the mint leaves into fine strips.
21. 21. Stir the mint into the pasta briefly.
22. 22. Plate the pasta.
23. 23. Grate the Pecorino cheese over the finished portions.

Nutrition per serving

• kcal: 569
• Protein: 24 g · Fett/Fat: 21 g · Carbs: 71 g