Pasta With Fresh Figs And Prosciutto

• Salt
• 1 pound pasta (fettucine, linguini, spaghetti)
• 3 tablespoons butter, divided
• 3 tablespoons olive oil
• 1 1/2 teaspoons fresh rosemary, finely chopped
• 1/4 pound sliced prosciutto, cut into 1 inch pieces
• 1 teaspoon black pepper, freshly cracked (coarse)
• 3/4 cup Parmesan cheese, finely grated
• 2 tablespoons Gorgonzola (soft, sold as "dolce")
• 6-8 fresh black figs, quartered

1. Bring water to a boil, season with salt. Cook pasta according to directions, to just before al dente. Drain, reserving at least 2 cups pasta cooking water.
2. While pasta is cooking, heat 3 tbsp olive oil in a large skillet over medium heat. Add and melt 3 tbsp butter. Add 11/2 tsp. rosemary. Add prosciutto pieces and cook, stirring constantly, until the pieces begin to reach a golden color. Add pepper.
3. Add 1 cup reserved pasta water to the skillet and stir while bringing to a simmer. The liquid will become an emulsion and appear thicker. Add pasta and remaining butter. Reduce heat to low and add 1/2 cup parmesan cheese, stirring and tossing until melted. Add gorgonzola and toss until melted and well blended into the pasta. Add more pasta water if sauce seems dry (you want the sauce to be creamy and clingy but by no means forming puddles). Remove pan from heat; add remaining parmesan cheese, toss until cheese melts and the sauce is creamy and coats the pasta. Add more pasta water if sauce seems dry. (Again, pasta is coated and creamy, not runny). Add the figs and lightly toss.

salt, pasta, butter, olive oil, fresh rosemary, black pepper, parmesan cheese, black figs

Taken from food52.com/recipes/62171-pasta-with-fresh-figs-and-prosciutto (may not work)