Pancetta and fennel pasta
A fragrant and flavorful pasta, adapted from “Porchetta Sriracha Fusilli” featured in the Sfoglini Pasta of the Month club.
- 4 servings
- 20 minutes
- 15 minutes
Ingredients
- 8 oz pancetta, finely diced
- 1 lb curly pasta (e.g., fusilli, radiatori)
- 4–6 sprigs rosemary, (2 tbsp, minced)
- 2–3 sprigs sage (1 tbsp, minced)
- 6 cloves garlic, finely minced
- 1 tbsp fennel seed
- 1/2 tsp fresh ground pepper
- kosher salt
- Parmigiano-Reggiano cheese, grated
Directions
- Boil a large pot of heavily-salted water and cook the pasta to al dente. Reserve 1/2 cup of pasta water, then drain.
- Meanwhile, place the pancetta in a heavy-bottomed pan over low to medium-low heat to render the fat until pancetta is translucent but not browning; about 10 minutes.
- Mince the rosemary and sage, and set aside in a small bowl. Place the fennel seed and ground pepper in a separate small bowl. Mince the garlic and set aside, separate from the herbs. Prepare side vegetable if needed.
- Keeping the heat on medium low, cook pancetta until lightly golden and the last fatty piece loses its white color. Then immediately add garlic and cook for 2–3 minutes, stirring constantly. Then add fennel and ground pepper and cook for 1–2 minutes, stirring constantly. Sprinke remaining herbs over top, stir and cook for 1 minute, stirring constantly.
- Toss in the cooked pasta and 1/2 cup reserved water, and raise heat to medium. Let the pasta water reduce by half while gently scraping any browned bits on the bottom of the pan. Sprinkle generously with cheese and toss to combine.
Notes
- Optionally, add a tbsp of Sriracha with the fennel seed.