- 1 (9 ounce) package fresh fettuccine (such as Buitoni®)
- 1 (15 ounce) jar light Alfredo sauce (such as Classico® Light Creamy Alfredo)
- 3 ounces dried figs (such as Sun-Maid®), stemmed and thinly sliced
- 2 ounces thinly sliced prosciutto (such as Boar's Head®), cut into thin strips
- freshly ground black pepper to taste
- 2 tablespoons shredded Parmesan cheese
- Bring a large saucepan of lightly salted water to a boil. Cook fettuccine in the boiling water until pasta floats to the top, 2 to 5 minutes; drain and transfer pasta to a bowl.
- Combine Alfredo sauce, figs, prosciutto, and black pepper in the same saucepan used for pasta; cook and stir over medium heat until warmed, 5 to 10 minutes. Add pasta to Alfredo sauce mixture and mix well; transfer to a serving bowl and top with Parmesan cheese.