 - All Thanksgiving orders must be placed by Saturday, November 15, at noon EST.
- Expired...
|
|
|
| |
|
 |
- Fettuccine con Pancetta e Finocchio
- (Fettuccine with Pancetta and Fennel)
|
-
- Ingredients:
-
3 tablespoons unsalted butter
5 ounces thinly sliced pancetta, cut into toothpick-sized strips
3 garlic cloves, minced
2 large fennel bulbs, fronds chopped, bulbs cut into 1/4-inch-thick wedges
2 teaspoons fennel seeds
1/8 teaspoon dried crushed red pepper
1 cup whipping cream
1 pound fettuccine
Freshly grated Parmesan cheese
Directions:
Melt butter in heavy large saucepan over medium-low heat.
Add pancetta and garlic; saute 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.
Meanwhile, cook fettuccine in large pot of boiling salted water until 'al dente', 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. Makes 4 to 6 servings.
That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian & Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- OreganoFromItaly
|
-
|
