Fig and Prosciutto Tagliatelle with Fig Goat Cheese

1 lb	450 g	Tagliatelle
3 tbsp	45 g	butter
6-8		fresh figs, halved plus more for serving
1/4 cup	60 mL	white wine
1½ cups	350 mL	heavy cream
4 oz	113 g	Celebrity Fig Goat Cheese, separated
¼ cup	22 g	Lindsay Bandaged Goat Cheddar*
6 oz	150 g	Prosciutto

*Lenberg Farms Lindsay Bandaged Goat Cheddar, shaved Parmigiano Reggiano, shaved

For the sauce, heat butter in large pan and add figs. Sauté for one minute and add white wine. Cook until wine reduces by half.

Add heavy cream and bring to a simmer. Gently stir in half of the goat cheese and Lindsay Bandaged Cheddar; whisk until smooth.

Season with salt and pepper. Keep warm while you prepare the pasta.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving ½ cup of cooking liquid.

Transfer drained pasta to the pan with sauce. Toss and transfer to plates and top with fresh figs, prosciutto, and remaining goat cheese.