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.