Pasta with fennel and guanciale is a first course with a simple yet flavorful sauce.
To make this recipe, I browned the guanciale in a pan, then added the fennel. Once the pasta was cooked, I tossed it with the sauce.
In just a few minutes and with simple ingredients, I created an appetizing dish with a unique flavor.
For other tasty recipes:
Fennel Recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
Ingredients
- 7 oz pasta
- 1 fennel
- 3 slices guanciale
- to taste dried oregano
- to taste onion
- to taste extra virgin olive oil
- to taste salt
Steps
To make the pasta with fennel and guanciale, wash and clean the fennel, then slice it into strips.
In a pan, pour a swirl of extra virgin olive oil, chopped onion, and desired amount of crushed chili pepper. Heat over low flame.
Then add the guanciale cut into strips or cubes and let it brown.
Finally, add the fennel and oregano, continue cooking over high flame to get crunchy fennel. If you prefer soft fennel, continue cooking for a few more minutes adding a splash of water.
Cook the pasta in plenty of salted boiling water; once cooked (preferably al dente) drain it, pour it into the pan with the sauce, and toss for a few minutes on the heat.
Remove the pan from the heat and serve, optionally with grated Parmesan or Pecorino cheese. Enjoy your meal!
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