Fig Bacon Jam

5 from 1 vote

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This fig bacon jam pasta recipe has a rare balance of sweet and salty, creamy and crispy. Make the fig and bacon jam ahead of time and you have a meal that comes together in the time it takes to cook pasta.

Prep Time15

Cook Time2

Total Time2 15

Course: Pasta

Cuisine: Unspecified

Servings:

Calories: 1886kcal

Author: Joanne Stekler

Equipment

Food processor or blender

Ingredients

Fig bacon jam

12 strips (¾ pound) bacon
1 cup (about 15) dried figs, stems removed
1 tablespoon olive oil (if not using bacon fat for cooking)
1 medium onion, chopped
1 garlic clove, chopped
½ cup balsamic vinegar
¼ cup (48 grams) light brown sugar
¼ teaspoon salt
¼ teaspoon black pepper
1 pinch red pepper flakes

Fig bacon jam pasta

1 pound angel hair pasta
cream or reserved pasta water for thinning as necessary
1 ounce Parmesan, grated for serving
2 tablespoons chopped parsley for serving

Instructions

Fig Bacon Jam

Cook the bacon until crispy, and then remove to a plate with paper towels. Reserve 1 tablespoon of bacon fat from the pan to cook the bacon jam, if desired.
12 strips (¾ pound) bacon
When the bacon is cool enough to handle, chop or break it apart into small pieces.
Meanwhile, place the figs in a heatproof measuring cup and cover with boiling water to rehydrate for 10 to 20 minutes. Drain.
1 cup (about 15) dried figs, stems removed
Heat the reserved bacon fat or oil in a large pan over medium-low heat. When hot, add the onions and cook about 10 minutes until soft and just starting to brown.
1 tablespoon olive oil (if not using bacon fat for cooking), 1 medium onion, chopped
Add the garlic and cook, stirring for one minute.
1 garlic clove, chopped
Add the remaining ingredients (bacon, drained figs, balsamic vinegar, brown sugar, salt, and black and red pepper), cover, and cook over low heat for about one hour, stirring occasionally, until the figs are soft and starting to fall apart. Add a tablespoon or two of water as it cooks if the mixture becomes too dry.
12 strips (¾ pound) bacon, 1 cup (about 15) dried figs, stems removed, ½ cup balsamic vinegar, ¼ cup (48 grams) light brown sugar, ¼ teaspoon salt, ¼ teaspoon black pepper, 1 pinch red pepper flakes
Transfer the entire mixture to a food processor or blender and process until smooth. Transfer the fig and bacon jam back to the pan to keep it warm until ready to use.

Bacon and Fig Jam Pasta

Cook the pasta in a large pot of salted, boiling water. When al dente, reserve a cup of pasta water and then drain.
1 pound angel hair pasta
Immediately return the pasta to the pasta pot and add the fig pasta sauce, mixing quickly (I find tongs easiest). You may need to add some of the reserved pasta water or some cream for ease of mixing.
cream or reserved pasta water for thinning
Serve immediately, topped with Parmesan and garnished with the chopped parsley.
1 ounce Parmesan, grated, 2 tablespoons chopped parsley

Notes

This recipe makes 2 cups of fig bacon jam that can be used for a fig pasta recipe, spread on grilled cheese sandwiches, or as a base for a pizza.

This fig jam can be stored in the refrigerator for a few weeks or the freezer for a few months.

Nutrition