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- Fettuccine with Pancetta and Fennel
- (Fettuccine con Pancetta e Finocchio)
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- Ingredients:
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3 tablespoons unsalted butter
5 ounces thinly sliced pancetta, cut into toothpick-sized strips
3 garlic cloves, minced
2 large fennel bulbs, fronds chopped, bulbs cut into 1/4-inch-thick wedges
2 teaspoons fennel seeds
1/8 teaspoon dried crushed red pepper
1 cup whipping cream
1 lb fettuccine pasta
Freshly grated Parmigiano cheese
Directions:
Melt butter in heavy large saucepan over medium-low heat.
Add pancetta and garlic; saute until garlic is pale golden, about 4 minutes.
Stir in 1/3 cup chopped fennel fronds, fennel wedges, fennel seeds and crushed red pepper.
Cover and cook until fennel wedges are soft, stirring occasionally, about 15 minutes.
Add cream; cook until reduced by half, about 10 minutes.
Meanwhile, cook fettuccine in large pot of boiling salted water until 'al dente', stirring occasionally.
Drain, reserving 1/2 cup pasta cooking water.
Toss pasta with fennel mixture and enough reserved cooking water to coat.
Season with salt and pepper.
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- Serve, passing Parmigiano cheese separately. Makes 4 to 6 servings.
That's it!
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