This Parma ham, fig and blue cheese spaghetti is a sumptuous treat of a pasta dish. It’s probably not one for every night of the week, but when you need something a bit special it’s the perfect meal.
Figs have just come into season – make the most of them! This combination, with parma ham and blue cheese, is a classic and it tastes just like Christmas. It’s a cheesy pasta with a twist!
I think the mix works beautifully with spaghetti, but really you could use any shape of pasta.
I used fresh spaghetti, and the meal took less than 10 minutes to make. The quantities below will serve at least four hungry people.
Parma Ham, Fig and Blue Cheese Spaghetti – The Ingredients
- Parma ham – salty Parma ham goes perfectly crisp in this pasta dish and is absolutely delicious. You could switch with bacon, but make sure it’s a good quality one.
- Figs – figs go beautifully soft, jammy and sticky when you cook them for a short time. Four might not seem many, but their flavour goes a long way.
- Spaghetti – fresh spaghetti means the recipe is ready in no time at all, but you can use dried and you could also use any other pasta shape.
- Mascarpone – creamy mascarpone brings all of the ingredients together and creates a gorgeous sauce. You could switch for crème fraiche.
- Blue cheese – use your favourite – I like Stilton.
For some other luxurious pasta dishes, why not try:
- Christmas Mac and Cheese
- Christmas Pasta with Figs, Green Olives and Ricotta
- Artichoke and Pancetta Pasta
- Chorizo and Halloumi Pasta
- Goats Cheese Stuffed Shells
Get the cook books:
Parma Ham, Fig and Blue Cheese Spaghetti
Thus luxurious Parma ham, fig and blue cheese spaghetti is ready in less than 15 minutes.
Start Cooking in Cook Mode
Ingredients
- 1 tablespoon olive oil
- 1 large onion
- 100 grams parma ham
- 4 figs
- ½ teaspoon dried thyme
- 1 tablespoon runny honey
- 500 grams fresh spaghetti
- 250 grams mascarpone
- 40 grams blue cheese
Instructions
- Put a large pan of water on to boil and cook the spaghetti according to packet instructions.
- In the meantime, chop the onion and add to a saute pan with the olive oil. Cook for 2 minutes, then tear up the slices of parma ham into small strips and add to the pan.
- When the parma ham has started to crisp, cut each fig into six segments and add to the pan. Add the thyme and drizzle over the honey.
- When the spaghetti is cooked, drain all of the cooking water apart from 100ml. Put the spaghetti back in the pan it was cooked in and stir in the mascarpone. It will melt in the heat from the spaghetti.
- Tip the parma ham and fig mix into the spaghetti pan and stir well. Season with salt and pepper.
- To serve, top each bowl of spaghetti with a crumbling of blue cheese.
