Fig and Pecorino Paccheri Pasta
A savory and sweet pasta dish inspired by Chef Eduardo Pasinelli, combining caramelized fresh figs with a velvety Pecorino and Parmigiano cream. Delicate heat control ensures a smooth cheese sauce that perfectly coats the paccheri pasta.
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🍳 Cooking Flow
Caramelize halved figs in olive oil, balsamic vinegar, and butter. → Blend grated Pecorino, Parmigiano, softened butter, and warm pasta water into a smooth cheese cream. → Toss par-cooked paccheri in a skillet with melted butter, cracked black pepper, and pasta water. → Remove skillet from heat, stir in the cheese cream and chopped figs, then garnish with whole figs to serve.
Cooking Steps
Brief Cooking Order
Caramelize halved figs in olive oil, balsamic vinegar, and butter. → Blend grated Pecorino, Parmigiano, softened butter, and warm pasta water into a smooth cheese cream. → Toss par-cooked paccheri in a skillet with melted butter, cracked black pepper, and pasta water. → Remove skillet from heat, stir in the cheese cream and chopped figs, then garnish with whole figs to serve.
Introduction
A savory and sweet pasta dish inspired by Chef Eduardo Pasinelli, combining caramelized fresh figs with a velvety Pecorino and Parmigiano cream. Delicate heat control ensures a smooth cheese sauce that perfectly coats the paccheri pasta.
Step 1
Slice the fresh figs in half lengthwise.
Step 2
Heat olive oil in a non-stick pan over low heat, place the figs pulp side down, and cook slowly until caramelized.
Step 3
Turn the figs over once caramelized, add a couple drops of white balsamic vinegar and a piece of butter, then remove the figs from the pan and let cool.
Step 4
In an immersion blender beaker, combine a couple ounces of warm (not boiling) reserved pasta water, spoonfuls of grated Pecorino, a little Parmigiano, and pieces of softened butter. Blend until a smooth cream forms, adjusting texture with tiny splashes of pasta water if necessary.
Step 5
Cut several caramelized fig halves into smaller pieces to fold into the pasta, reserving a few whole halves for garnish.
Ingredients List
Important Notes
Temperature control is the absolute key to this recipe: ensure the pasta water is warm but not boiling when blending the cheese cream to prevent clumping.
Always remove the skillet from heat and let it cool down slightly before adding the cheese cream, or the residual heat will cause the sauce to split.
Do not overdo the figs—the goal is a balanced savory dish rather than a dessert.
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