Spaghettini With Pancetta, Fennel and Arugula

Name: Spaghettini With Pancetta, Fennel and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bulb fennel; 375 g spaghettini pasta; 1 tablespoon butter; 90 g sliced pancetta, cut into thin strips; 3 garlic cloves, minced; 1 tablespoon all-purpose flour; 1 cup 10% half-and-half or 1 cup 18% table cream; ⅓ cup canadian parmesan cheese, freshly grated; 4 cups baby arugula leaves; salt and pepper; parmesan cheese, shaved

Servings: persons

1 bulb fennel
375 g spaghettini pasta
1 tablespoon butter
90 g sliced pancetta, cut into thin strips
3 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup 10% half-and-half or 1 cup 18% table cream
⅓ cup canadian parmesan cheese, freshly grated
4 cups baby arugula leaves
salt and pepper
parmesan cheese, shaved

1
Trim root end and stalks from fennel bulb.
2
Finely chop fennel fronds; set aside.
3
Cut bulb in half lengthwise and trim out core.
4
Cut out each half lenghtwise into thin slices; set aside.
5
In a large pot of boiling salted water, cook pasta according to package directions until tender but firm (al dente).
6
Drain, reserving 1 1/2 cups of the pasta cooking water; return pasta to pot.
7
Meanwhile, in a skillet, melt butter over medium-high heat; add sliced fennel bulb, panctta and garlic; saute for about 5 minutes or until fennel is tender.
8
Whisk flour into cream and stir into pan; cook, stirring for about 3 minutes until thickened.
9
Stir in the grated Parmesan cheese.
10
Add to pasta in pot and gently toss, adding the arugula and enough of the reserved pasta water to moisten,
11
Season to taste with salt and pepper.
12
Top each serving with shaved Parmesan cheese and reserved fennel fronds.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 bulb fennel, 375 g spaghettini pasta, 1 tablespoon butter, 90 g sliced pancetta, cut into thin strips, and more.

Yes, Spaghettini With Pancetta, Fennel and Arugula falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!