Ingredients

• 3 tablespoons olive oil
• 8 ounces fettuccine
• 1 large red onion, chopped
• 2 garlic cloves, finely chopped
• 8 ounces trimmed thick slice bacon, chopped
• 8 ounces figs, cut into flat slices
• 1 ounce pine nuts
• 4 ounces Philadelphia cream cheese
• 1 tablespoon salt, ground black pepper and sugar to season
• 1 tablespoon chopped basil to garnish

Directions

1. Place the fettuccine in a pot of boiling water.
2. In a skillet, heat 2 tablespoons of oil over medium heat. Add the chopped onion and cook under tender and brown.
3. Add the chopped bacon and chopped garlic to the pan and cook for a further 2-3 minutes until bacon is done.
4. Meanwhile, place the pine nuts and fig slices on baking tray and broil under full heat for circa 3 minutes until the figs caramelize and the pine nuts begin to toast. (Be watchful as the nuts can burn very quickly.)
5. Drain the fettuccine and immediately add in Philadelphia cream cheese, 1 tablespoon of olive oil and the seasoning and stir until the pasta is entirely coated.
6. Next, add the fully cooked contents of the pan and the broiled contents of the baking tray to the pasta.
7. Serve immediately and garnish with basil.