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Start by thinly slicing the prosciutto into strips. Reserve.
In a large sauté pan, over medium heat, heat the olive oil and melt the butter. Sauté the fig slices until slightly browned, about 2 minutes, and season with salt and pepper. Then, add the heavy cream and lemon juice and once it starts boiling, lower the heat to medium-low and continue cooking until slightly thickened and the figs begin to break down, about 4 minutes. Keep warm while you cook the pasta.
Place a large pot of lightly salted water on to boil. Cook the pasta according to package instructions, until it is "al dente". Drain, reserving about ½ cup of pasta water, and transfer the pasta to the sauté pan with the creamy sauce.
Toss the pasta with the sauce and transfer to a serving dish. Top with halved (or quartered) fresh figs and prosciutto. Finish off with toasted pine nuts and a sprinkle of chopped parsley.
Serve immediately with extra Parmigiano Reggiano at the table.