Egg Fettuccine With Figs, Rosemary and Pancetta

Serves 4 as a main course

3 slices firm white sandwich bread

3 tablespoons olive oil (divided use)

salt and pepper

6 ounces sliced pancetta, finely chopped

1 small red onion, finely chopped

2 large garlic cloves, finely chopped

1 teaspoon finely chopped rosemary, or to taste

1/4 cup dry white wine

1/2 cup chicken broth

12 figs, trimmed and cut in half

2 tablespoons finely chopped fresh Italian parsley

2 teaspoons lemon juice, or to taste

3/4 pound dried egg fettuccine

freshly grated parmesan

Tear bread into pieces and pulse in blender or food processor until reduced to coarse crumbs.

Heat 2 tablespoons oil in a deep 12-inch heavy skillet over moderate heat until hot but not smoking and then cook bread crumbs, stirring constantly, until golden-brown and crisp, about 5 minutes. Season with salt and pepper and pour bread crumbs into a bowl.

In the same skillet, heat the remaining tablespoon oil until hot but not smoking, and then cook pancetta, stirring, until golden-brown and crisp. Remove pancetta from pan with slotted spoon and place on paper towels to drain.