One thing that the local paper in Buenos Aires has which I’ve grown to love (though it’s in Spanish and I have a hard time understanding everything) is the recipe section every Thursday. Chris buys the paper and find the good recipes and we cook them! One of the best – it’s an amazing recipe, really – has been this little ditty. Incredibly impressive (it’s got flambé!), fairly easy, and absolutely delectable, this one has been a hit with every group we’ve served it to. I’ve even sent it to my brother as an impressive recipe he can put together (and that’s saying something!) I love the balance and play of the flavours – the saltiness of the bacon, the sweetness of the figs, the bite and creaminess of the blue cheese. Oh, I don’t have a picture because the one I took ended up looking terrible and then all the pasta was eaten. You’ll just have to use your imagination!
Fettucine with Fig Sauce
50 g butter
150 g dried black figs, sliced
50 ml rum
300 ml cream/milk (both work well, we usually go with a 50/50 mix)
50 g blue cheese, crumbled
100 g bacon/smoked pancetta, cooked and cut into small pieces
Melt the butter in a pan and cook the figs for 1-2 minutes. Add the rum and flambé until the alcohol is gone. Add the milk, then add the blue cheese in small bits and cook for 3 minutes or so, until the cheese is melted in. Add the bacon and salt and pepper to taste. Add cooked fettuccini and mix for a minute or so, adding a little pasta water if the mix is too dry (you want it to coat the pasta). Serve with grated cheese.