Fresh Fig and Prosciutto Pasta Sauce

Creamy

Fresh Fig and Prosciutto Pasta Sauce

Fresh Fig and Prosciutto Pasta Sauce
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    20 mins
  • SERVING
    4 People
  • VIEWS
    18

Indulge in the luxurious simplicity of this sauce, where the sweetness of fresh figs meets the savory depth of prosciutto. A quick yet sophisticated way to elevate your pasta night.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    21 g
  • Cholesterol
    30 mg
  • Fiber
    2 g
  • Protein
    5 g
  • Saturated Fat
    6 g
  • Sodium
    592 mg
  • Sugar
    15 g
  • Fat
    11 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
1 mins

In a medium saucepan, melt the butter over low heat. (1 minute)

02

Step
4 mins

Gradually whisk in the flour until smooth and bubbly, creating a roux. Cook for 2 to 4 minutes, stirring constantly to avoid burning. (4 minutes)

03

Step
1 mins

Add salt and stir to combine. Remove from heat. (1 minute)

04

Step
2 mins

Slowly whisk in the milk until completely smooth, ensuring no lumps remain. (2 minutes)

05

Step
5 mins

Return the sauce to the stovetop and bring to a gentle boil over medium heat, stirring occasionally. (5 minutes)

06

Step
5 mins

Reduce the heat to low and simmer gently for 5 minutes, stirring occasionally, allowing the sauce to thicken slightly. (5 minutes)

07

Step
5 mins

While the sauce simmers, cook the prosciutto and figs in a non-stick pan over medium heat until warmed through and the prosciutto is slightly crisp, about 5 minutes. (5 minutes)

08

Step
1 mins

Stir the lemon zest and lemon pepper seasoning into the white sauce. (1 minute)

09

Step

Serve the fig and prosciutto mixture atop the sauce, spooned over your favorite pasta.

For a richer sauce, use heavy cream instead of milk.
If fresh figs are unavailable, dried figs soaked in warm water for 30 minutes can be substituted.
A sprinkle of grated Parmesan cheese adds a delightful salty finish.
Try adding a pinch of red pepper flakes for a hint of heat.

Jesse Reichel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 3.7/ 5 ( 6 Ratings)
Total Reviews: (3)

  • Gino Hartmann

    Jun 8, 2025

    The lemon zest really brightens up the dish. Will definitely make this again.

  • Jasen Turner

    May 20, 2025

    I used goat cheese instead of brie and it was a delicious alternative!

  • Tierra Senger

    Apr 18, 2025

    This sauce was surprisingly easy to make and tasted incredible! My family loved it.

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