Spicy Spaghetti With Fennel And Herbs
From choclytcandy 14 years ago
Ingredients
- 1 3-ounce package pancetta (Italian bacon) chopped shopping list
- 1 tbs olive oil shopping list
- 3 garlic cloves, chopped shopping list
- 2 large red jalapeno chiles, seeded, finely chopped (about 1/4 cup) shopping list
- 2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached. shopping list
- 1 1/2 cups low-salt chicken broth shopping list
- 4 tbs finely chopped fresh Italian parsley, divided shopping list
- 2 tbs fresh lemon juice shopping list
- 1 1 2/ tsp crushed fennel seeds shopping list
- 1 lb spaghetti shopping list
- 2 tbs extra-virgin olive oil shopping list
- 1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided shopping list
How to make it
- Saute pancetta in large skillet over medium heat until pancetta is golden. Using a slotted spoon, transfer pancetta to paper towels.
- Add 1 tbs oil to drippings in skillet. Add garlic and chiles; saute over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tbs 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 tbs oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle with 2 tbs parsley. Serve with cheese.
The Rating
Reviewed by 5 people-
Yum yum
hungrybear
in Miner loved it
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Sound very very good!
goodeat
in Benton loved it
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This is a good recipes!
superfoodman
in Metropolis loved it
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