|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.