Egg Fettuccine with Figs, Rosemary, and Pancetta

Ingredients

• 0.5 cup chicken broth 
• 0.3 cup cooking wine dry white
• 0.8 lb egg fettuccine dried
• 0.8 lb firm-ripe figs fresh trimmed quartered
• 2 tablespoons parsley fresh finely chopped
• 1 teaspoon rosemary fresh finely chopped to taste
• 2 large garlic cloves finely chopped
• 2 teaspoons juice of lemon fresh to taste
• 3 tablespoons olive oil 
• 6 oz pancetta sliced
• 4 servings accompaniment: parmesan freshly grated
• 1 small onion red finely chopped
• 3 slices sandwich bread white firm

Equipment

• food processor
• frying pan
• paper towels
• pot
• blender
• slotted spoon
• colander

Directions

1. Tear bread into pieces and pulse in a blender or food processor until reduced to coarse crumbs.
2. 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.
3. Transfer to a plate to cool.
4. 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.
5. Transfer with a slotted spoon to paper towels to drain.
6. Add onion to skillet and cook over moderate heat, stirring, until softened, about 4 minutes.
7. Add garlic and rosemary and cook, stirring, 1 minute. Stir in wine and boil, stirring occasionally, until liquid is reduced to about 1 tablespoon.
8. Remove from heat and stir in broth, figs, parsley, half of pancetta, and lemon juice.
9. Cook fettuccine in a large pot of boiling salted water until al dente. Reserve 1/2 cup cooking water, then drain pasta in a colander.
10. Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste.
11. Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through.
12. Serve pasta topped with bread crumbs and remaining pancetta.