Spicy Spaghetti with Fennel and Herbs

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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This spicy spaghetti with fennel and herbs is a sophisticated high-protein meal that balances punchy flavours with fresh, aromatic notes. The slow-cooked fennel becomes beautifully tender and sweet, providing a delicate contrast to the salty crunch of golden pancetta and the heat of red chillies. It is a wonderful way to use seasonal fennel bulbs, creating a fragrant sauce that clings perfectly to the pasta strands.

Ideal for a satisfying weeknight dinner or a relaxed weekend lunch, this dish feels elegant yet is remarkably simple to prepare. The addition of zesty lemon and plenty of Pecorino cheese adds a savoury depth that complements the aniseed notes of the fennel seeds. Serve it immediately in warmed bowls for a comforting homemade meal that is both nutritious and full of Mediterranean character.

Ingredients for Spicy Spaghetti with Fennel and Herbs

1 90g package pancetta (Italian bacon), chopped
1 cucchiaio di olio d'oliva
3 spicchi d'aglio, tritati
2 large red jalapeño chillies, seeded, finely chopped (about 60ml )
2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached
350ml brodo di pollo a basso contenuto di sale
4 tablespoons finely chopped fresh Italian parsley, divided
2 cucchiai di succo di limone fresco
5 1/2 teaspoons crushed fennel seeds
450g di spaghetti
2 cucchiai di olio extravergine d'oliva
350ml finely grated Pecorino Romano or Pecorino Toscano cheese, divided

How to make Spicy Spaghetti with Fennel and Herbs

Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add garlic and chillies; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.

Cook pasta until tender; drain. Reserve 240ml cooking liquid. Return pasta to pot.

Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tablespoons oil, 120ml cheese, and pancetta. Add cooking liquid by 60ml fuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.