Dhanson at 03:59, 10 December 2019

2019-12-10T03:59:16Z

← Older revision		Revision as of 03:59, 10 December 2019
Line 4:		Line 4:
	\|Source=[http://www.epicurious.com/recipes/food/views/Fettuccine-with-Pancetta-and-Fennel-104059 Epicurious.com] (recommended by Jennifer Aspelund)		\|Source=[http://www.epicurious.com/recipes/food/views/Fettuccine-with-Pancetta-and-Fennel-104059 Epicurious.com] (recommended by Jennifer Aspelund)
	\|Yield=4-6 servings		\|Yield=4-6 servings
	\|Rating={{~~Unrated~~}}		\|Rating={{Very Good}}
	}}		}}

	=== Ingredients ===		=== Ingredients ===
	* 3 tablespoons unsalted butter		* 3 tablespoons unsalted butter

Dhanson: Created page with '{{RecipeSummary |PrepTime=15 min |CookTime=15 min |Source=[http://www.epicurious.com/recipes/food/views/Fettuccine-with-Pancetta-and-Fennel-104059 Epicurious.com] (recommended by…'

2011-11-16T19:51:14Z

Created page with '{{RecipeSummary |PrepTime=15 min |CookTime=15 min |Source=[http://www.epicurious.com/recipes/food/views/Fettuccine-with-Pancetta-and-Fennel-104059 Epicurious.com] (recommended by…'

New page

{{RecipeSummary
|PrepTime=15 min
|CookTime=15 min
|Source=[http://www.epicurious.com/recipes/food/views/Fettuccine-with-Pancetta-and-Fennel-104059 Epicurious.com] (recommended by Jennifer Aspelund)
|Yield=4-6 servings
|Rating={{Unrated}}
}}
=== Ingredients ===
* 3 tablespoons unsalted butter
* 5 ounces thinly sliced pancetta, cut into matchstick-size 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

=== Preparation ===
Melt butter in heavy large saucepan over medium-low heat. Add pancetta and garlic; sauté 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 just tender but still firm to bite, 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.

[[Category:Pasta]]
[[Category:Fennel]]

Fettuccine with Pancetta and Fennel - Revision history

Dhanson at 03:59, 10 December 2019

Dhanson: Created page with '{{RecipeSummary |PrepTime=15 min |CookTime=15 min |Source=[http://www.epicurious.com/recipes/food/views/Fettuccine-with-Pancetta-and-Fennel-104059 Epicurious.com] (recommended by…'