Egg Fettuccine With Figs, Rosemary, And Pancetta

Name: Egg Fettuccine With Figs, Rosemary, And Pancetta
Prep time: 22 min
Cook time: 22 min
Total time: 22 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

You can never have too many main course recipes, so give Egg Fettuccine With Figs, Rosemary, And Pancettan a try. This recipe serves 4. One serving contains 650 calories, 30g of protein, and 44g of fat. This recipe covers 24% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, sandwich bread, egg fettuccine, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes roughly 22 minutes.