Egg Fettuccine with Figs, Rosemary, and Pancetta

Egg Fettuccine with Figs, Rosemary, and Pancetta
Photo by Rita Maas

Ingredients

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

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

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