Egg Fettuccine with Figs, Rosemary, and Pancetta

Name: Egg Fettuccine with Figs, Rosemary, and Pancetta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters chicken broth; 59 milliliters dry white wine; 340 grams dried egg fettuccine; 340 grams firm-ripe fresh figs, trimmed and quartered lengthwise; 2 Tbsps finely chopped fresh parsley; 1 teaspoon finely chopped fresh rosemary, or to taste; 2 larges garlic cloves, finely chopped; 2 teaspoons fresh lemon juice, or to taste; 3 Tbsps olive oil; 170 grams sliced pancetta; 4 servings Accompaniment: freshly grated parmesan; 1 small red onion, finely chopped; 3 slices firm white sandwich bread

Egg Fettuccine with Figs, Rosemary, and Pancetta might be a good recipe to expand your main course recipe box. One portion of this dish contains roughly 30g of protein, 44g of fat, and a total of 650 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have rosemary, firm-ripe figs, garlic cloves, and a few other ingredients on hand, you can make it. To use up the figs you could follow this main course with the Panna Cotta With Figs as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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

Ingredients you will need

Bread

Equipment you will use

Food Processor

Blender

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 crisp, about 5 minutes.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a plate to cool.

Heat remaining tablespoon oil in cleaned skillet over moderately high heat until hot but not smoking, then cook pancetta, stirring, until golden brown and crisp.

Ingredients you will need

Pancetta