Egg Fettuccine with Figs, Rosemary, and Pancetta

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


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

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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