Fettuccine with Figs, Rosemary and Bacon

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


  • 3 slices bread
  • 3 tablespoons olive oil
  • 8 slices bacon, chopped into 1/2 inch pieces
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon fresh rosemary, minced
  • 1/4 cup white wine
  • 1/2 cup chicken broth (I like the Pacific and Imagine brands in the box)
  • 1 pound fresh figs, trimmed and quartered
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons lemon juice
  • 12 ounces fettuccine or other wide pasta


  1. 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.
  2. 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.
  3. Add onion and cook until softened, about 5 minutes. Add garlic and rosemary and stir for one more minute.
  4. 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.
  5. Cook pasta according to package directions. Scoop out about a cup of pasta water and drain.
  6. Add pasta to fig mixture and toss. Add 1/2 cup of pasta water and continue tossing over low heat until mixture is heated through, adding more pasta water if needed.
  7. Add bacon and salt and pepper to taste. Divide among plates, garnish with bread crumbs and serve!