Creamy pasta with caramelized roasted fennel, shallots, garlic and white wine sauce, finished with lemon and reserved fennel fronds.
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| prepPreheat oven to 450°F / 230°C | ||||||
| prepPlace rimmed baking sheet in oven while preheating | ||||||
| 2 large fennel bulbs, thinly sliced | Roast fennel 450°F / 230°C, 10–12 min | Plate, garnish with fennel fronds & toppings | ||||
| 3 tablespoons extra-virgin olive oil, divided (2 tbsp for roasting, 1 tbsp for sauce) | ||||||
| ½ teaspoon sea salt (for roasting fennel) | ||||||
| 340 g long pasta, such as spaghetti | Boil pasta until al dente, reserve ¼ cup water | |||||
| ¼ teaspoon sea salt (for sauce) | ||||||
| 2 large shallots, sliced | Sauté shallots 5 min, add garlic & fennel seeds | Add wine, reduce by half, about 4 min | Stir in cream, lemon zest, salt & pepper | Add pasta water, simmer 6 min until thickened | Toss in pasta, roasted fennel & lemon juice | |
| 6 garlic cloves, thinly sliced | ||||||
| 1½ teaspoons fennel seeds | ||||||
| 180 ml white wine, such as Sauvignon Blanc | ||||||
| 240 ml heavy cream | ||||||
| 1 teaspoon lemon zest | ||||||
| Freshly cracked black pepper, to taste | ||||||
| 2 teaspoons fresh lemon juice | ||||||
| Fennel fronds reserved, red pepper flakes (optional), grated Parmesan (optional), for serving | ||||||
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