Caramelized Fennel Pasta
, Serves 4
Long pasta tossed with deeply browned, wine-deglazed fennel and Parmesan in a glossy butter-and-pasta-water sauce.
| 85 g cold unsalted butter (for the fennel) | Melt butter, brown fennel, deglaze with wine 25 min | Add fronds, pasta, water & half the Parmesan; toss | Add butter, water & Parmesan; toss 1-2 min, serve |
| 3 whole fennel bulbs, trimmed, bulbs and green stalks thinly sliced | |||
| Salt, a big pinch (for the fennel) | |||
| 240 ml pinot grigio, added 1/4 cup at a time | |||
| 340 g long pasta, such as spaghetti, linguine or fettuccine | Boil pasta 3 min under package time; reserve 2 cups water | ||
| Fennel fronds, finely chopped | |||
| 240 ml reserved pasta water (first addition) | |||
| 2/3 cup / 2.5 oz / 70 g finely grated Parmesan (first half) | |||
| 30 g cold unsalted butter (for the finish) | |||
| 240 ml reserved pasta water (second addition) | |||
| 2/3 cup / 2.5 oz / 70 g finely grated Parmesan (second half) |
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