Preheat oven to 350 degrees. Lay prosciutto onto a baking dish and bake for 10-15 minutes until golden brown and crisp. Break up into pieces (keeping some larger).

Begin boiling water in a pot for pasta, salt it, and add in the pasta. Cook 3 minutes under al dente.

While the pasta cooks, add the parmigiano cheese to a bowl. Add one ladle of starchy pasta water and combine well to form a thin paste.

Crack the black pepper into a skillet over medium heat and toast for 30sec to a minute. Add two ladles of pasta water to the pan (reserve one mug more on the side.) Add the pasta into the pan with the pepper and continue to stir.

Add the cheese mixture and the figs into the pasta and continue to mix well so that all is uniform. Add the pasta water and quickly mix around to form a creamy sauce.

Plate the pasta and garnish with fresh figs, prosciutto shards and fresh basil.