Spicy Spaghetti

Name: Spicy Spaghetti
Ingredients: 6 ounces pancetta, chopped; 3 tablespoons olive oil, divided; 3 garlic cloves, chopped; 2 red jalapenos, halfway deseeded and chopped; 1 fennel bulb, sliced 1/4 inch thick; 1 & 1/2 cups chicken stock; fresh parsley, chopped; juice from 1 lemon; dash of fennel seeds; 1 pound spaghetti; 1 & 1/2 cups Pecorino Romano cheese, grated

11 ingredients

4 steps

Ingredients

6 ounces pancetta, chopped
3 tablespoons olive oil, divided
3 garlic cloves, chopped
2 red jalapenos, halfway deseeded and chopped
1 fennel bulb, sliced 1/4 inch thick
1 & 1/2 cups chicken stock
fresh parsley, chopped
juice from 1 lemon
dash of fennel seeds
1 pound spaghetti
1 & 1/2 cups Pecorino Romano cheese, grated

Directions

1

In a large skillet, heat the pancetta under medium high heat, until it is golden brown, about 5-8 minutes. Transfer pancetta to paper towels with a slotted spoon and set aside.
2

In same skillet, heat up 1 tablespoon of the olive oil. Then add the garlic and jalapenos. Saute for about a minute, or until fragrant. Add the fennel slices and cook until it starts to soften, about 5 minutes. Stir in the chicken broth, about 2 tablespoons of parsley, lemon juice, and a sprinkle of fennel seeds. Bring the mixture to a boil and bring heat down to low. Cover and let fennel braise for about 20 minutes. Remove from heat and season with salt and pepper.
3

Cook the pasta until it is al dente and drain. Add pasta back into pot.
4

Uncover the fennel broth mixture and heat back up under high heat. Cook for about 5 minutes or so, or until the broth is reduced by about 1/2 to 3/4. Add the mixture to the pasta along with remaining olive oil, cheese, and reserved pancetta. Mix together and serve topped with extra cheese and garlic bread!