Spicy Spaghetti with Fennel and Herbs
A flavorful Italian pasta dish combining spicy jalapeños, aromatic fennel, and crispy pancetta, finished with fresh herbs and Pecorino cheese. The combination of heat from chilies and the sweet anise flavor of fennel creates a unique and delicious twist on traditional spaghetti.
Ingredients
- •1 package pancetta
- •1 tablespoon olive oil
- •3 cloves garlic
- •2 large red jalapeño chiles
- •2 large fennel bulbs
- •1½ cups low-salt chicken broth
- •4 tablespoons fresh Italian parsley
- •2 tablespoons fresh lemon juice
- •5½ teaspoons crushed fennel seeds
- •1 pound spaghetti
- •2 tablespoons extra-virgin olive oil
- •1½ cups Pecorino Romano cheese
- •divided
Cooking Instructions
- 1.
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.
30 min
- 2.
Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.
12 min
- 3.
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.
8 min
