This spaghetti really packs a punch! Simple and easy, and delicious all the way around. —mtlabor
olive oil, divided
garlic cloves, chopped
red jalapeños, halfway deseeded and chopped
fennel bulb, sliced 1/4 inch thick
1 & 1/2 cups
fresh parsley, chopped
juice from 1 lemon
dash of fennel seeds
1 & 1/2 cups
Pecorino Romano cheese, grated
In This Recipe
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!