If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: This spaghetti really packs a punch! Simple and easy, and delicious all the way around. - mtlabor
- 6 ounces pancetta, chopped
- 3 tablespoons olive oil, divided
- 3 garlic cloves, chopped
- 2 red jalapeños, halfway deseeded and chopped
- 1 fennel bulb, sliced 1/4 inch thick
- 1 & 1/2 cups chicken stock
- fresh parsley, chopped
- juice from 1 lemon
- dash of fennel seeds
- 1 pound spaghetti
- 1 & 1/2 cups Pecorino Romano cheese, grated
- In a large skillet, heat the pancetta under medium high heat, until it is golden brown, about 5-8 minutes. Transfer pancetta to paper towels with a slotted spoon and set aside.
- In same skillet, heat up 1 tablespoon of the olive oil. Then add the garlic and jalapeños. Saute for about a minute, or until fragrant. Add the fennel slices and cook until it starts to soften, about 5 minutes. Stir in the chicken broth, about 2 tablespoons of parsley, lemon juice, and a sprinkle of fennel seeds. Bring the mixture to a boil and bring heat down to low. Cover and let fennel braise for about 20 minutes. Remove from heat and season with salt and pepper.
- Cook the pasta until it is al dente and drain. Add pasta back into pot.
- Uncover the fennel broth mixture and heat back up under high heat. Cook for about 5 minutes or so, or until the broth is reduced by about 1/2 to 3/4. Add the mixture to the pasta along with remaining olive oil, cheese, and reserved pancetta. Mix together and serve topped with extra cheese and garlic bread!