Instructions

1. Cook the pasta according to the instructions on the package, then drain and keep warm under cover.
2. Chop the onion and fry together with the pancetta for about 3-5 minutes until crispy.
3. Meanwhile, chop the figs into bite-sized pieces, then add to the onion and bacon. Stir for about half a minute.
4. Pour in the stock and add the lemon juice.
5. Chop the herbs.
6. Add the drained pasta and herbs to the fig mixture, then gently toss.
7. Turn off the heat.
8. Season with salt and pepper, sprinkle with the lemon zest.
9. Before serving, crumble the cheese on top.