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1
Tear bread into pieces and pulse in a blender or food processor until reduced to coarse crumbs.
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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.
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3
Transfer to a plate to cool.
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4
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.
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5
Transfer with a slotted spoon to paper towels to drain.
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6
Add onion to skillet and cook over moderate heat, stirring, until softened, about 4 minutes.
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7
Add garlic and rosemary and cook, stirring, 1 minute.
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8
Stir in wine and boil, stirring occasionally, until liquid is reduced to about 1 tablespoon.
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9
Remove from heat and stir in broth, figs, parsley, half of pancetta, and lemon juice.
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10
Cook fettuccine in a large pot of boiling salted water until al dente.
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11
Reserve 1/2 cup cooking water, then drain pasta in a colander.
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12
Add fettuccine to fig mixture with 1/4 cup reserved cooking water and salt and pepper to taste.
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13
Heat over low heat, tossing gently and adding more cooking water if mixture becomes dry, until just heated through.
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14
Serve pasta topped with bread crumbs and remaining pancetta.
