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COOK the spaghetti in a medium-sized pan filled with water and salt until they're al dente. That will take about 10 minutes, depending on the type of spaghetti you're using.
Meanwhile finely cut the garlic clove and shallot. RINSE the figs under cold water and pat dry using a paper kitchen towel. REMOVE the stems and CUT the figs in wedges, set them aside.
HEAT olive oil in a medium-sized skillet and saute the garlic and shallot for about 2 minutes. ADD the fig wedges to the skillet. Add cream and let it cook for another minute.
DRAIN the spaghetti and add to the skillet. STIR and season with only pepper, because the ham and cheese are probably salty enough.
DIVIDE the spaghetti over 2 plates and arrange 3 slices of ham per plate. Finish it off by grating some Parmesan cheese on top. Enjoy!