Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- Egg fettuccine, rather than regular durum pasta, makes all the difference in this dish. It's usually sold curled in nests or possibly loose in trays.
- 3 slc hard white sandwich bread
- 3 Tbsp. extra virgin olive oil
- 6 ounce sliced pancetta, finely minced
- 1 sm red onion, finely minced
- 2 lrg garlic cloves, finely minced
- 1 tsp finely minced fresh rosemary, or possibly to taste
- 1/4 c. dry white wine
- 1/2 c. chicken broth
- 3/4 lb hard-ripe fresh figs, trimmed and quartered lengthwise
- 2 Tbsp. finely minced fresh parsley
- 2 tsp fresh lemon juice, or possibly to taste
- 3/4 lb dry egg fettuccine Accompaniment: freshly grated parmesan
Direcciones
- Tear bread into pcs and pulse in a blender or possibly food processor till reduced to coarse crumbs.
- Heat 2 Tbsp. oil in a deep 12 inch heavy skillet over moderate heat till warm but not smoking, then cook bread crumbs with salt and pepper to taste, stirring constantly, till golden and crisp, about 5 min. Transfer to a plate to cold.
- Heat remaining Tbsp. oil in cleaned skillet over moderately high heat till warm but not smoking, then cook pancetta, stirring, till golden and crisp. Transfer with a slotted spoon to paper towels to drain. Add in onion to skillet and cook over moderate heat, stirring, till softened, about 4 min.
- Add in garlic and rosemary and cook, stirring, 1 minute. Stir in wine and boil, stirring occasionally, till liquid is reduced to about 1 Tbsp.. 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 till al dente.
- Reserve 1/2 c. cooking water, then drain pasta in a colander.
- Add in fettuccine to fig mix with 1/4 c. reserved cooking water and salt and pepper to taste. Heat over low heat, tossing gently and adding more cooking water if mix becomes dry, till just heated through. Serve pasta topped with bread crumbs and remaining pancetta.
- Makes 4 main-course servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 151g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 123 | 53% |
| Total Fat 13.82g | 17% |
| Saturated Fat 2.51g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 778mg | 32% |
| Potassium 256mg | 7% |
| Total Carbs 13.6g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.56g | 2% |
| Protein 10.84g | 17% |
