Fettuccine with Pancetta and Fennel

1. 1

   Melt butter in heavy large saucepan over medium-low heat.

2. 2

   Add pancetta and garlic; saute until garlic is pale golden, about 4 minutes.

3. 3

   Stir in 1/3 cup chopped fennel fronds, fennel wedges, fennel seeds and crushed red pepper.

4. 4

   Cover and cook until fennel wedges are soft, stirring occasionally, about 15 minutes.

5. 5

   Add cream; cook until reduced by half, about 10 minutes.

6. 6

   Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.

7. 7

   Drain, reserving 1/2 cup pasta cooking water.

8. 8

   Toss pasta with fennel mixture and enough reserved cooking water to coat.

9. 9

   Season with salt and pepper.

10. 10

    Serve, passing Parmesan cheese separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.