Fettuccine With Pancetta And Fennel Recipes

Fettuccine with Pancetta and Fennel image

Recipe From epicurious.com

Categories Milk/Cream Dairy Pasta Pork Dinner Parmesan Fennel Fall Winter Noodle Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 9

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SWEET SAUSAGE, PANCETTA, AND FENNEL PASTA | KITCHEN …

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Web Dec 27, 2018 · Instructions. Get a large pot of salted water boiling. In a second large pot heat 2 tablespoons of olive oil over medium heat. Stir in …

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Estimated Reading Time 4 mins

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Total Time 40 mins

Get a large pot of salted water boiling. In a second large pot heat 2 tablespoons of olive oil over medium heat. Stir in the leeks and fennel, along with a bit of salt and pepper. Cook until softened, stirring frequently, about 5 minutes.
Stir in the wine and cook until reduced by half, about 2 minutes. Stir in the chicken stock, cover with a lid, and reduce to a low simmer.
In a large skillet, start cooking the sausage, breaking up into smaller pieces. When the sausage just starts to brown add in the pancetta. Cook until the pancetta is nice and crispy, and the sausage is browned, cooked through, and broken up into pieces just a bit large than the pancetta. Use a paper towel to soak up and excess fat, then add a splash of sherry vinegar.

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From bonappetit.com
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3.7/5 (7)

Author Condé Nast

Servings 8

Estimated Reading Time 2 mins

Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add garlic and chiles; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.
Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tablespoons oil, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.

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SPAGHETTINI WITH PANCETTA, FENNEL AND ARUGULA

From dairyfarmersofcanada.ca
Web Oct 29, 2010 · Drain, reserving 1-1/2 cups (375 mL) of the pasta cooking water; return pasta to pot. Meanwhile, in a skillet, melt butter over …

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Energy 585 Calories

Carbohydrate 81 g

Category Dinner, Lunch

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Category Main Course

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