Fig Bacon Jam
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
4
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Calories
1886 kcal
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Course
Main Course
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Cuisine
International
Fig Bacon Jam
Report
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.
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Ingredients
Fig bacon jam
- 12 trips (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.
- 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.
- 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.
- Add the garlic and cook, stirring for one minute.
- 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.
- 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.
- 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.
- Serve immediately, topped with Parmesan and garnished with the 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 Information
Show Details
Calories
1886kcal
(94%)
Carbohydrates
264g
(88%)
Protein
54g
(108%)
Fat
68g
(105%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
11g
Monounsaturated Fat
30g
Trans Fat
0.2g
Cholesterol
99mg
(33%)
Sodium
1462mg
(61%)
Potassium
1521mg
(43%)
Fiber
16g
(64%)
Sugar
80g
(160%)
Vitamin A
533IU
(11%)
Vitamin C
11mg
(12%)
Calcium
363mg
(36%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1886 kcal
% Daily Value*
| Calories | 1886kcal | 94% |
| Carbohydrates | 264g | 88% |
| Protein | 54g | 108% |
| Fat | 68g | 105% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 11g | 65% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 99mg | 33% |
| Sodium | 1462mg | 61% |
| Potassium | 1521mg | 32% |
| Fiber | 16g | 64% |
| Sugar | 80g | 160% |
| Vitamin A | 533IU | 11% |
| Vitamin C | 11mg | 12% |
| Calcium | 363mg | 36% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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