1 lb Tagliatelle
3 Tbsp butter
6-8 fresh figs, halved, plus more for serving
1/4 cup white wine
1 ½ cups heavy cream
4 oz Celebrity Fig Goat Cheese, separated
¼ cup shaved Parmigiano Reggiano
6 oz Prosciutto 

For the sauce, heat butter in a large pan and add figs. Sauté for one minute and add white wine. Cook until wine reduces by half. Add heavy cream and bring to a simmer. Gently stir in half of the goat cheese and Parmigiano Reggiano; whisk until smooth. Season with salt and pepper. Keep warm while you prepare the pasta. 

Bring a large pot of salted water to a boil. Cook the pasta according to package directions, reserving ½ cup of cooking liquid. Transfer drained pasta to the pan with sauce. Toss and transfer to plates and top with fresh figs, prosciutto, and remaining goat cheese.