- 3 slices firm white sandwich bread
- 3 tablespoons olive oil
- 6 oz sliced pancetta
- 1 small red onion, finely chopped
- 2 large garlic cloves, finely chopped
- 1 teaspoon finely chopped fresh rosemary, or to taste
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 3/4 lb firm-ripe fresh figs, trimmed and quartered lengthwise
- 2 tablespoons finely chopped fresh parsley
- 2 teaspoons fresh lemon juice, or to taste
- 3/4 lb dried egg fettuccine
- Accompaniment: 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 crisp, about 5 minutes. 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. Transfer with a slotted spoon to paper towels to drain. Add onion to skillet and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and rosemary and cook, stirring, 1 minute. Stir in wine and boil, stirring occasionally, until liquid is reduced to about 1 tablespoon. Remove from heat and stir in broth, figs, parsley, half of pancetta, and lemon juice.
- 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.
- Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste. Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through.
- Serve pasta topped with bread crumbs and remaining pancetta.