Fettuccine With Pancetta And Fennel Recipes

CARAMELIZED PANCETTA AND FENNEL SALAD

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, toss together fennel, pancetta, garlic, brown sugar, olive oil, salt, and pepper. Place the ingredients on the baking sheet in a single layer. Cook until the pancetta is crisp and the fennel is caramelized, about 20 minutes. Remove from the oven and let cool for 5 minutes.
• In a large bowl, place the salad greens, crumbled pancetta, and caramelized fennel. Toss the salad with the Red Wine Vinaigrette and serve immediately.
• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
• Yield: scant 1/2 cup
• Prep Time: 5 minutes

FETTUCCINE ALFREDO WITH PANCETTA RECIPE - (4.1/5)

Steps:

• 1. Cook the pancetta until crispy over medium-high heat in a 3-qt saucepan. Remove 1/3 of the cooked pancetta onto a paper towel-lined plate; set aside. 2. Add the onions and garlic to the same saucepan and cook about 5 minutes over medium-high heat. Add the white wine and cook for another 2 minutes. Then, add the cream, milk, Parmesan, salt, and pepper and cook over medium-low heat for 5 minutes. Add the oregano, basil, and half the parsley and stir until combined. 3. Drain the pasta and return to its cooking pot. Pour the sauce into the pot and gently toss until the fettuccine is completely coated. Transfer the pasta to a warm serving bowl and top with the remaining parsley and reserved pancetta. Serve immediately.

FETTUCCINE WITH PANCETTA, PORCINI, AND TOMATO

Steps:

• Heat oil in a large skillet over medium heat. Add pancetta and cook, turning, until golden brown, about 5 minutes. Transfer to paper towel-lined plate; set aside.
• Add onion, garlic, and mushrooms to pan. Cook, stirring, until tender, about 5 minutes. Add tomatoes and cook until they begin to break down, about 2 minutes.
• Add wine and reduce by half, scraping up any bits from bottom of pan with a wooden spoon. Pour in milk and return pancetta to pan. Gently simmer until sauce has thickened, about 15 minutes.
• Meanwhile, cook pasta in well-salted boiling water according to package instructions. Reserve 1/2 cup pasta water. Drain pasta and toss with sauce. Add reserved pasta water to desired consistency. Season with salt and pepper. Serve with grated Parmesan.

PASTA WITH FENNEL AND ONIONS

Steps:

• Trim fennel bulbs, cut in half lengthwise, and remove tough cores. Thinly slice fennel bulb halves lengthwise. Peel onions, slice in half lengthwise, and thinly slice onions lengthwise.
• Heat olive oil in a large skillet over medium heat; cook and stir fennel and onions until onions are translucent, about 8 minutes. Pour in white wine, turn heat up to medium-high, and cook, stirring often, until the wine has nearly evaporated and fennel and onions begin to brown, 8 to 10 minutes.
• Bring a large pot of lightly salted water to a boil; cook the linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and keep warm. Reserve 1/4 cup of pasta water.
• Stir tomatoes into the fennel mixture and cook until the tomatoes soften, about 3 minutes. Mix lemon juice and pine nuts into the vegetables.
• Stir linguine into the fennel mixture and mix in reserved pasta water. Cook pasta and vegetables over high heat, stirring until hot and thoroughly combined, about 2 minutes. Serve in a large serving bowl topped with Parmesan cheese.

CARAMELIZED FENNEL FETTUCCINE WITH A POACHED EGG

Steps:

• Preheat the oven to 400 degrees F.
• In a large pot, bring 3 quarts salted water to a boil. Place the fennel wedges in the boiling water and cook until fork tender, about 6 minutes.
• Drain the fennel and transfer to a large baking sheet lined with foil. Brush the fennel with 2 tablespoons olive oil, salt, pepper and 2 tablespoons Parmesan. Bake until lightly browned, about 30 minutes, tossing occasionally.
• Meanwhile, bring 3 quarts water to boil in a large pot and about 3 inches water to boil in a medium saucepan. Add the pasta to the large pot and cook according to package directions. Add the vinegar to the saucepan and reduce the heat to low, bringing the water to a gentle simmer.
• Crack the eggs into two small ramekins and gently place each egg in the simmering water so that they are not touching. Simmer until the egg whites are set, but the yolk is still runny, about 5 minutes. Using a slotted spoon, gently remove the eggs from the water and place on a paper-towel lined plate to drain.
• Drain the cooked fettuccine and toss with the caramelized fennel, the remaining 1 tablespoon olive oil, salt and pepper.
• To serve, divide the pasta between two plates, topping each with half the remaining Parmesan, Manchego cheese, a poached egg, and salt and pepper to taste.

FETTUCCINE WITH PANCETTA AND FENNEL

Steps:

• 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.

FETTUCCINE WITH FENNEL AND ARUGULA

Steps:

• Rinse and drain the arugula. Tear the leaves from the stems and discard the stems. Set leaves aside.
• Cut the tops off the fennel bulb. Mince two tablespoons of the feathery green part, discard the stems and cut the bulb into very thin slices. Set aside.
• Heat the oil in a large skillet. Add the scallions and saute until just tender. Stir in the garlic. Add the sliced fennel bulb and continue to saute until the fennel is tender. Add the tomato and cook for about 10 minutes. Season to taste with salt and pepper. Remove from heat.
• Bring a large pot of salted water to a boil. Add the fettuccine, stir once or twice and cook two to three minutes after the water returns to a boil. Drain the fettuccine.
• Reheat the sauce. Toss with the fettuccine in a warm serving bowl and sprinkle with the minced fennel top. Serve with Parmesan cheese on the side.

SPAGHETTINI WITH PANCETTA, FENNEL AND ARUGULA

Steps:

• Trim root end and stalks from fennel bulb. Finely chop fennel fronds; set aside. Cut bulb in half lengthwise and trim out core. Cut out each half lenghtwise into thin slices; set aside.
• In a large pot of boiling salted water, cook pasta according to package directions until tender but firm (al dente). Drain, reserving 1 1/2 cups of the pasta cooking water; return pasta to pot.
• Meanwhile, in a skillet, melt butter over medium-high heat; add sliced fennel bulb, panctta and garlic; sauté for about 5 minutes or until fennel is tender.
• Whisk flour into cream and stir into pan; cook, stirring for about 3 minutes until thickened. Stir in the grated Parmesan cheese.
• Add to pasta in pot and gently toss, adding the arugula and enough of the reserved pasta water to moisten,
• Season to taste with salt and pepper. Top each serving with shaved Parmesan cheese and reserved fennel fronds.

FENNEL SPAGHETTI

Steps:

• Heat the oil in a frying pan over a medium heat and cook the fennel seeds until they pop. Sizzle the garlic for 1 min, then add the lemon zest and half the fennel slices. Cook for 10-12 mins or until the fennel has softened.
• Meanwhile, bring a pan of salted water to the boil and cook the pasta for 1 min less than pack instructions. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like.

FETTUCCINE WITH BEANS & PANCETTA

Steps:

• Put a large pan of water on to boil for the pasta. Meanwhile, separate the rashers of pancetta and cook them in two batches (without oil) in a large non-stick frying pan until the fat on the pancetta is golden. Lift out onto a plate to crisp up.
• When the water is boiling, add salt and the pasta to the pan and boil for 6 mins. Tip in the beans, quickly return to the boil and cook for about 4 mins more until both the pasta and beans are just tender.
• Drain and tip into a large serving bowl. Toss with the crème fraîche, chives or basil and plenty of seasoning, then quickly tear in the crisp pancetta (keeping it quite chunky). Serve with the Parmesan, if you like, a simple tomato salad and some crusty bread.

SAUTé OF FRESH FAVA BEANS, ONIONS, AND FENNEL

Steps:

• Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).
• Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes. Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
• Pancetta, Italian bacon cured in salt, is available at Italian markets, some supermarkets, and some specialty foods stores.

CHESTNUT STUFFING WITH PANCETTA AND FENNEL

Steps:

• Cut the crusts off the bread and tear remaining loaves into 1-inch pieces; put into a large bowl. Toss with 2/3 cup olive oil. Spread on 2 rimmed baking sheets. Toast on staggered oven shelves in a preheated 400-degree oven 12 to 15 minutes, tossing occasionally, until croutons are golden-brown and crispy on the outside but still a little soft and tender inside. Reverse baking sheets halfway through cooking time. Cool.
• Toast the fennel seeds in a small pan over medium heat 2 to 3 minutes, shaking the pan often, until the seeds release their aroma and turn a light golden brown. Coarsely grind the seeds with a mortar and pestle or spice grinder. Set aside.
• Heat a large saute pan over high heat for 2 minutes. Add remaining 1/4 cup olive oil and the pancetta. Saute 1 to 2 minutes. Turn heat down to medium, add rosemary sprigs and red-pepper flakes and cook one minute. Add onion, fennel, fennel seeds and thyme. Season with 1/4 teaspoon salt and a few grindings of pepper. Saute about 8 minutes or until the vegetables are lightly caramelized. If making ahead, cool and refrigerate vegetables. Otherwise, add to the croutons and set aside.
• Return pan to high heat and pour in white wine. Bring to a boil and reduce by three-quarters. Add chicken stock or broth and bring to a boil. Pour hot liquid over croutons and vegetables, tossing well to combine. Stir occasionally so that the liquid that settles in the bottom of the bowl can be redistributed.
• Wipe pan out with paper towels, and return to the stove over medium heat. Swirl in 4 tablespoons butter, and when it foams, add chestnuts. Saute 4 to 5 minutes, until the chestnuts are golden and sizzling. Season with a pinch of salt and pepper; add to the stuffing. Stir to combine, and adjust seasonings if needed. Add eggs and parsley, toss well and put the stuffing into a 2 1/2 -quart casserole. Don't pile it too high - any that remains can be put into a smaller casserole dish. Cover with foil and bake 40 minutes in a preheated 375-degree oven. Remove foil and top stuffing with remaining butter cut into small pieces. Cook uncovered about 15 minutes or until crispy on top.

PASTA PANCETTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, cook pancetta in oil until just beginning to brown. Stir in shallots, garlic, and mushrooms: cook for one minute. Season with pepper and oregano, and pour in chicken broth. Bring to a boil over medium-high heat , and simmer for 1 to 2 minutes, stirring occasionally. Cover, and continue to simmer for 5 to 7 minutes.
• Strain liquid from pan into cooked linguine, and add olive oil. Toss to coat. Divide pasta onto individual serving plates, and top with equal portions of pancetta and mushrooms. Garnish with freshly grated Parmesan.