Ingredients
5
ounces thinly sliced pancetta, cut into matchstick-size strips
2
large fennel bulbs, fronds chopped, bulbs cut into 1/4-inch-thick wedges
1/8
tsp dried crushed red pepper
Freshly grated Parmesan cheese
Directions
1.
Melt butter in heavy large saucepan over medium-low heat. Add pancetta and garlic; sauté until garlic is pale golden, about 4 minutes. Stir in 1/3 cup chopped fennel fronds, fennel wedges, fennel seeds and crushed red pepper. Cover and cook until fennel wedges are soft, stirring occasionally, about 15 minutes. Add cream; cook until reduced by half, about 10 minutes.
2.
Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup pasta cooking water. Toss pasta with fennel mixture and enough reserved cooking water to coat. Season with salt and pepper. Serve, passing Parmesan cheese separately.
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