Egg fettuccine, rather than regular durum pasta, makes all the difference in this dish. It's usually sold curled in nests or loose in trays.

　　Active time: 40 min Start to finish: 45 min

　　

Ingredients

Makes 4 main-course servings

　　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

　　

Step 1

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

　　

Step 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. Transfer to a plate to cool.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

Serve pasta topped with bread crumbs and remaining pancetta.