Brown Butter Carbonara with Brown Sugar Roasted Figs and Whole-Wheat Fettuccine
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
A classic carbonara gets a spin with sweet roasted figs and warm cinnamon for the perfect dinner worthy of guests.
  • 10 figs, halved
  • 2 teaspoons olive oil
  • 1 teaspoon brown sugar
  • 1 pound whole-wheat fettuccine
  • 1 teaspoon salt
  • ¾ teaspoon cinnamon
  • 3 egg yolks
  • ½ cup parmesan, plus more for garnish
  • 2 tablespoons cream
  • 3 tablespoons butter
  • ½ cup chopped onion
  • 1 large garlic clove, minced
  • 5 slices cooked bacon, chopped
  1. Preheat oven to 375 degrees. Toss halved figs with olive oil and brown sugar. Sprinkle with salt. Roast for 10-12 minutes or until slightly caramelized.
  2. Bring a large pot of boiling water to a rolling boil. Season with salt. It should taste as salty as the sea.
  3. Cook pasta until aldente. Reserve 1 cup or so of the starchy cooking liquid.
  4. In a small bowl, whisk salt, cinnamon, egg yolks and parmesan cheese. Set aside.
  5. In a large non-stick skillet, add butter. Turn the heat on medium-high and let the butter melt. Once the butter begins to turn brown, swirl the pan. Keep swirling the pan until the butter turns a chestnut brown and smells very nutty. Be careful not to burn. Reduce the heat to medium and add onions and garlic. Cook until soft and translucent, about 2-3 minutes. Reduce heat to medium-low.
  6. Add fettuccine. Toss to coat in brown butter. Reduce heat to low and add cream, egg and cheese mixture. Toss to coat. Keep tossing the fettuccine until the egg mixture is hot, you want to cook the eggs, but not curdle them. Add figs and chopped bacon. Toss to combine. If needed, add some starchy cooking liquid to loosen the sauce up. Season with salt and pepper.
Recipe by Cooking for Keeps at