First of all, wash all the figs and peel only 2/3 of them, then chop them coarsely (or you can also mash them with a fork).
Cut the remaining figs (those with the peel) into slices and set aside.

Cut the bacon into strips and brown it over low heat until it is crispy (about 10 minutes), turning it often.

Meanwhile, cook the pasta and drain it al dente.
Remove the bacon and add the chopped figs, let them flavor quickly, then add the pasta and stir in the pecorino (and a little cooking water, if needed).

Also add the bacon and the figs with the peel.

Gricia ai fichi is ready, serve it immediately.

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