4 Ratings
  • 5 star values: 2
  • 1 star values: 1
  • 4 star values: 1

A yummy recipe to impress in a hurry. If you plan to eat it all yourself cut down on the figs or you'll pay later. Spoon sauce over warm plates of linguine or the like and top each the prosciutto and figs. The brie and pear alternative is great for the fall.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat butter in a saucepan over low heat; gradually stir flour into melted butter until smooth and bubbly, 2 to 4 minutes. Add salt; stir to combine. Remove from heat; gradually stir in milk until smooth.

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  • Return white sauce to stovetop; bring to a boil. Reduce heat and simmer over low heat.

  • Cook and stir prosciutto and figs in a non-stick pan over medium heat until warm, about 5 minutes. Stir lemon zest and lemon pepper seasoning into the white sauce. Serve figs and prosciutto atop sauce.

Cook's Note:

Brie and Pear Alternative: Use 3 Bosc pears, cored and thinly sliced instead of figs. Omit lemon zest and lemon pepper. As a final touch, top pasta with slices of brie cheese and fresh ground pepper.

Nutrition Facts

191 calories; 10.6 g total fat; 29 mg cholesterol; 592 mg sodium. 20.5 g carbohydrates; 5.1 g protein; Full Nutrition


Reviews (4)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/13/2016
Delicious! I had to make a couple subs based on what I had on hand. I used dates instead of figs and used pre-cooked crumbled bacon - did not use the lemon pepper. I had doubts about the white sauce as a stand-alone with added zest but it was fantastic. The topping of dates/bacon (in our case) was amazing. So so good. Definitely will make again! Thank you for such a yummy and creative recipe!

Most helpful critical review

Rating: 1 stars
11/09/2017
The combination of lemon and milk tastes terrible. The lemon flavor is overpowering maybe try less to no lemon personally staying away from this dish
4 Ratings
  • 5 star values: 2
  • 1 star values: 1
  • 4 star values: 1
Rating: 4 stars
08/11/2017
Only two reviews so I feel compelled to leave one. I made this per original recipe only having doubled it. It was quick fairly easy and quite different from our normal fare. I had figs on hand that needed using so I was interested in trying something new. The sauce was a bit thick but that could have been my lack of ability to read the tiny directions-without my readers and with a nasty case of poison ivy swelling up my eyes. I added a bit more milk and it was fine. My only other complaint is the picky eaters that I fed this to. I really enjoyed it but they picked out all the prosciutto and left all the figs. At least they didn't totally turn up their noses so I think that's a good sign. I would make this again for me. The rest can make their own dinner.
Rating: 1 stars
11/09/2017
The combination of lemon and milk tastes terrible. The lemon flavor is overpowering maybe try less to no lemon personally staying away from this dish
Rating: 5 stars
03/13/2016
Delicious! I had to make a couple subs based on what I had on hand. I used dates instead of figs and used pre-cooked crumbled bacon - did not use the lemon pepper. I had doubts about the white sauce as a stand-alone with added zest but it was fantastic. The topping of dates/bacon (in our case) was amazing. So so good. Definitely will make again! Thank you for such a yummy and creative recipe!
Rating: 5 stars
03/12/2015
Without a doubt the most creative incredible recipe I've found in forever. The figs prosciutto and white sauce with just that touch of lemon make this outstanding. This is a definite keeper fit for company. Thanks for sharing. I was very impressed.