Recipe for Tagliatelle with Fresh Porcini Figs and Sage 
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Yield:
1
Ingredients:
Amount Ingredient
3 slc bacon
1/2 lb fresh porcini mushrooms, sliced
12 x fresh sage leaves, sliced on bias (divided)
1 x shallot, thinly sliced
1/2 cup butternut squash, diced
6 x figs, quartered
1/2 cup chicken broth
Salt
1/2 lb tagliatelle pasta
3 tbl olive oil
Pepper to taste
2 tbl panko (Japanese bread crumbs), toasted (see note)
Bring a large pot of water to a rolling boil. Meanwhile, cook bacon in a
10 x inch saute pan until crisp. Chop bacon and return to pan with porcini and
Instructions:
Instructions: Cook 4 to 5 minutes, stirring occasionally. Add figs, and cook until warmed through and juices are released, about 4 minutes. Pour chicken broth into the pan and heat, scraping up browned bits from the bottom of the pan.

Add salt to boiling water, and then add pasta. Cook 4 to 5 minutes, or until al dente. Drain pasta and transfer to pan with sauce. Add olive oil, and simmer sauce briefly to thicken. Season with salt and pepper to taste. Divide among 4 serving bowls, and garnish with remaining sage and bread crumbs.

Note: To toast panko bread crumbs, place in a dry skillet and cook on over medium heat until lightly browned, about 3 to 5 minutes.

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