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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!