Grilled Fig & Prosciutto Pasta

This is a great fresh, grilled pasta recipe that has an intriguing flavor and is perfect to make when fresh figs hit our stores. Try different types of figs for a subtle change of flavor. The saltiness of the prosciutto is a perfect foil for the sweet grilled figs but because it is a bit salty, taste the pasta first before you add additional salt.

Buon Appetito!
Deborah Mele 

Grilled Fig And Prosciutto Pasta

Grilled Fig And Prosciutto Pasta

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes

A wonderful pasta to make when fresh figs are in season.


  • 1 Pound Dried Spaghetti
  • 1 Red Pepper
  • 1/2 Pound Thinly Sliced Prosciutto
  • 8 Fresh, Ripe Figs
  • 3 Tablespoons Minced Garlic
  • 3 Tablespoons Olive Oil
  • 6 Tablespoons Freshly Grated Parmesan
  • Ground Pepper
  • Dash of Salt
  • Additional Grated Cheese For Serving
  • Chopped Fresh Parsley For Serving


  1. Place the prosciutto over medium heat on the grill and cook about 1 minute per side until it becomes crispy and brown, then set aside.
  2. Place the pepper on the grill and cook until the skin is blistered.
  3. Place in a plastic bag.
  4. Using two metal skewers, thread the figs on from end to end.
  5. Place on the grill and turning halfway, cook for about 2 to 3 minutes or until the figs begin to brown.
  6. Remove from the heat, remove the peel, core and seeds from the pepper, and slice into 1/4 inch slices.
  7. Cut these slices in half.
  8. Cut the prosciutto into thin slices as well.
  9. Coarsely chop the figs.
  10. Cook the spaghetti until it is al dente.
  11. Remove a small cup of the pasta water before draining.
  12. In a small pot, heat the garlic in the oil until sizzling but not browned.
  13. Add the pepper strips, prosciutto and remove from the heat.
  14. Drain the pasta, return to the heat and add the prosciutto mixture, chopped figs, herbs and seasonings.
  15. Add a little of the pasta water if the mixture seems dry.
  16. When everything is hot, fold in the 6 tablespoons of cheese and place in 4 individual bowls.
  17. Sprinkle with the parsley, and serve, offering additional cheese if desired.

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