Egg Fettuccine with Figs, Rosemary, and Pancetta

Ingredients

• 3 slices firm white sandwich bread
• 3 tablespoons olive oil
• 1 small red onion
• 2 large garlic cloves
• 1 teaspoon fresh rosemary
• ¼ cup dry white wine
• ½ cup chicken broth
• + 6 more ingredients
• • ¾ pound firm-ripe fresh figs
  • 2 tablespoons fresh parsley
  • ¾ pound dried egg fettuccine
  • 6 ounces sliced pancetta
  • freshly grated parmesan
  • 2 teaspoons fresh lemon juice

Tear bread into pieces and pulse in a 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, then cook bread crumbs with salt and pepper to taste, stirring constantly, until golden brown and cr...

View full recipe at Epicurious