Fettuccine with Figs, Rosemary and Bacon
- 3 slices bread
- 3 tablespoons olive oil
- 8 slices baon, 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
- 1 pound fresh figs, trimmed and quartered
- 1/4 cup chopped fresh parsley
- 2 teaspoons lemon juice
- 12 ounces fettuccine or other wide pasta
- Produce
- Figs, fresh (1 pound)
- Parsley, fresh (1/4 cup)
- Red onion, small (1)
- Rosemary, fresh (1 tablespoon)
- Canned Goods
- Chicken broth (1/2 cup)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil (3 tablespoons)
- Pasta & Grains
- Fettuccine or other wide pasta (12 ounces)
- Bread & Baked Goods
- Bread (3 slices)
- Drinks
- Lemon juice (2 teaspoons)
- Beer, Wine & Liquor
- White wine (1/4 cup)
- Other
- 8 slices baon, chopped into 1/2 inch pieces
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published August 9, 2012 (6 months ago).
76 people saved this recipe.
