Figs are tricky little devils. First of all, they apparently have two seasons – early summer, and then again in early fall. And in both cases, they don’t hang around long…it’s a case of now you see ’em, now you don’t. This gives an obsessively organized person like me fits. I show up at the farmer’s market with my menu for the week and my list, and then I spot them – the elusive figs! I stand there for a few minutes in a quandary, and then I come to my senses and grab them, because next time they might not be there.
Which is why I love having this recipe on hand, because once I have the figs, the rest of the ingredients are usually already in my kitchen, and so I can feel all smug and flexible for having been able to work figs into my plans at the drop of a hat.
First, make yourself some toasted fresh breadcrumbs…always a good way to use up those last pieces of bread that I know you have kicking around. Next you cook up a quick sauce of chopped onion, garlic, rosemary, wine and chicken broth. (Can’t you just smell that bubbling away in your kitchen? Oh yes.)
Once the sauce is done, add in those figs (all nicely cut into quarters) and some parsley and lemon juice, and then you are going to toss it with some fettuccine and a little bit of bacon and top it with those toasted breadcrumbs.
Now you are completely and totally ready for your next fig sighting. Don’t let them get away!
- 3 slices bread
- 3 tablespoons olive oil
- 8 slices bacon, chopped into ½ inch pieces
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh rosemary, minced
- ¼ cup white wine
- ½ cup chicken broth (I like the Pacific and Imagine brands in the box)
- 1 pound fresh figs, trimmed and quartered
- ¼ cup chopped fresh parsley
- 2 teaspoons lemon juice
- 12 ounces fettuccine or other wide pasta
- Process bread in food processor until you have bread crumbs. Heat 2 tablespoons olive oil in a skillet over medium high heat and add crumbs. Stir until crumbs are crisp and golden, about 5 minutes. Remove to a plate and cool.
- Heat the remaining olive oil in the same skillet and add bacon. Cook until crisp and remove to a plate, reserving bacon grease in the pan.
- Add onion and cook until softened, about 5 minutes. Add garlic and rosemary and stir for one more minute.
- Add wine and bring to a boil. Stir until wine is reduced to about a tablespoon. Remove from heat and stir in stock, figs, parsley and lemon juice.
- Cook pasta according to package directions. Scoop out about a cup of pasta water and drain.
- Add pasta to fig mixture and toss. Add ½ cup of pasta water and continue tossing over low heat until mixture is heated through, adding more pasta water if needed.
- Add bacon and salt and pepper to taste. Divide among plates, garnish with bread crumbs and serve!
Recipe adapted just a bit from Epicurious
Fried Goat Cheese and Fig Salad from Framed Cooks
Fig, Brie and Prosciutto Tarts from La Fuji Mama
Torn Figs and Burrata Cheese from Leite’s Culinaria