Creamy Fig Pasta

Every Summer I wait with baited breath for figs. Figs, in my humble opinion, are purple and pink orbs of sweet perfection that should really be found more readily.
I found this recipe in Southern Living's Fresh Garden Recipes magazine that came out this summer. I highly recommend this magazine, if you can still find it, as it has recipes with simple, healthy ingredients utilizing the best of each season's produce.
So back to this pasta. Let me just tell you that it might just be life changing; yes, I will be so bold. It is creamy, meaty, and rich but the fresh fig and basil really makes it balanced with sweet freshness. Aside from the terrible fact that you can really only find good figs for about a month in the entire year, this recipe is a keeper.

Time: under 30 minutes
Serves: 4-6 and gets better the next day for lunch
Skill Level: Beginner

Ingredients:
16 oz. bucatini pasta- a nice and thick spaghetti style pasta that holds the sauce well. Spaghetti works too if you are in a pinch
5 oz. pancetta chopped. I had to ask the deli to slice this for me and I asked for 1/4 lbs cut thickly.
2 shallots, minced
2 garlic cloves, minced or pressed
3/4 c heavy cream
1/2 c freshly grated Parmesan. Don't you dare use that nasty stuff that is in a bottle.  Get a nice wedge and grate it yourself.
12 figs, quartered
1/3 c fresh basil leaves, chopped

Have all your ingredients chopped, grated and minced ready to go before you start. Have your SALTED water boiling and ready to go.

1. Cook pasta in boiling water according to the package directions. Drain the pasta when it is done and reserve 1 cup of the pasta water.
2. Heat a large frying pan on medium. Sauté the pancetta, shallots and garlic until the shallots are translucent and golden, about 6 minutes. The fat from the pancetta will be plenty so there is no need to add oil or butter.
3. Add cream and cheese and stir it together until the cheese is incorporated.
4. Add pasta and half the pasta water and stir. The starch from the pasta water will help the sauce adhere to the pasta and make it delicious.
5. Stir occasionally until the sauce is thick.
6. Serve the pasta in bowls and add the figs and basil on top.
Enjoy!

My little sous chef decided to help.