Fig and Balsamic Cream Sauce Pasta

fig and balsamic cream sauce pasta.jpg

Fig and Balsamic Cream Sauce Pasta


  • 1 lb bucatini pasta cooked according to package directions

  • 1 c fresh figs, sliced

  • 3 Tbsp butter, divided

  • salt

  • pepper

  • sugar

  • 1 tsp honey

  • 1 1/2 c whole milk

  • 2 Tbsp garlic, chopped

  • 2 Tbsp balsamic vinegar

  • 1 Tbsp lemon juice

  • 2 Tbsp flour


  1. Fill a pot with water and bring ti to the boil. Once boiling add the pasta and cook according to packaged directions. I usually salt the pasta water. Also, make sure to reserve about 1/4 of a cup of the water before draining the pasta.

  2. In a saute pan melt 2 tbsp of butter on low heat. Dredge the fig in the sugar, shaking off the excess. Add the figs to the pan. Make sure they are all laying flat. Let them cook on each side for about 3 minutes each. The figs are very delicate so flip them carefully. But don't stress out if they break!

  3. Meanwhile in a small saucepan heat the milk and honey. Do not bring it to a boil just warm it through and reserve.

  4. After both sides of the figs are caramelized and have a brown color on both sides, remove from the pan and set aside.

  5. Add another tablespoon of butter to the pan. Once melted add the garlic and saute until garlic starts turning brown. Keep this over low heat.

  6. Add in the flour and whisk. Let it cook for one minute. Then add 2 tbsp of balsamic vinegar and whisk together.

  7. Then begin adding the warm milk a little bit at a time. Keep whisking constantly until incorporated.

  8. The mixture will be thick but smooth. Then add the reserved pasta water, salt, pepper, lemon juice, and one more tablespoon of balsamic vinegar. Whisk all ingredients together.

  9. Add pasta to the pan and toss to coat. Gently fold in the figs.

  10. Serve the pasta warm. You may garnish it with crispy prosciutto or balsamic glaze.