Spicy Spaghetti with Fennel and Herbs
1 3-ounce package pancetta (Italian bacon), chopped
1 tablespoon olive oil
3 garlic cloves, chopped
2 large red jalapeño chiles, seeded, finely chopped (about 1/4 cup)
2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached
1 1/2 cups low-salt chicken broth
4 tablespoons finely chopped fresh Italian parsley, divided
2 tablespoons fresh lemon juice
1 1/2 teaspoons crushed fennel seeds
1 pound spaghetti
2 tablespoons extra-virgin olive oil
1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided
- Sauté pancetta in large skillet over medium heat until pancetta is golden.
- Using slotted spoon, transfer pancetta to paper towels.
- Add 1 tablespoon oil to drippings in skillet.
- Add garlic and chiles; sauté over medium heat 1 minute.
- Add fennel; cook until beginning to soften, 5 minutes.
- Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds.
- Bring to boil.
- Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes.
- Remove from heat.
- Season with salt and pepper.
- Cook pasta until tender; drain.
- Reserve 1 cup cooking liquid.
- Return pasta to pot.
- Uncover skillet with fennel mixture and return to high heat.
- Cook until almost all liquid is absorbed, about 4 minutes.
- Add fennel to pasta.
- Stir in 2 tablespoons oil, 1/2 cup cheese, and pancetta.
- Add cooking liquid by 1/4 cupfuls if dry.
- Toss pasta; transfer to serving bowl.
- Sprinkle 2 tablespoons parsley over.
- Serve with cheese.
Per serving: 370.0 kcal calories, 30.4 % calories from fat, 12.5 g fat, 4.2 g saturated fat, 20.1 mg cholesterol, 48.9 g carbohydrates, 4.6 g dietary fiber, 1.5 g total sugars, 44.2 g net carbohydrates, 15.3 g protein Nutritional analysis provided by Bon Appétit