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This is ridiculously easy and sweet and slightly smoky in flavor. It’s one of my all-time faves.
Roasted Fennel Spaghetti Recipe
Serves 6
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| Roasted Fennel Spaghetti |
Roasted Fennel Spaghetti Ingredients
- 2 bulbs fennel, quartered, cored, and very thinly sliced; fronds reserved and chopped
- 3 tbsp. EVOO
- 2 tbsp. butter
- 2 shallots, finely chopped
- 4 cloves garlic, grated or finely chopped
- 1 tsp. fennel pollen or ground fennel seeds
- 1 lemon, zested and juiced
- 1 cup white wine
- 1 cup heavy cream
- 1 lb. spaghetti
- 1 cup grated Parmigiano-Reggiano or Pecorino
- Handful fresh parsley, chopped
Roasted Fennel Spaghetti Preparation
- Preheat oven to 450°. In a large pot, bring water to boil for pasta; season with salt.
- Line a baking sheet with parchment paper. Add fennel, drizzle with 1 tbsp. EVOO, season with salt and pepper, and toss. Roast for 20 minutes, stirring halfway through cooking, until soft and beginning to brown.
- Meanwhile, heat a large, shallow skillet over medium heat, and add remaining 2 tbsp. EVOO and butter. Once butter is melted, add the shallots and season with salt and pepper; stir 2 minutes. Add the garlic, fennel pollen, and lemon zest; stir 2 minutes more. Pour in wine and reduce by half, about 5 minutes. Add heavy cream and reduce heat to low. Cook until mixture is thickened, about 10 minutes. Stir in lemon juice.
- When water in pot is boiling, add spaghetti and cook 1 minute less than package directions. Reserve ½ cup cooking water and drain pasta.
- Toss spaghetti into the skillet with sauce, roasted fennel, reserved cooking water, and cheese and toss until coated. Top with fennel fronds and parsley.
