Caramelized Fennel Pasta
When thinly sliced fennel is thoroughly caramelized, it goes from a crisp, peppery, raw salad element to a delightfully decadent pasta sauce base. Those anise-y, licorice notes mellow as the natural sugars in the fennel caramelize. This recipe calls for pasta to be boiled until al dente (slightly undercooked) in salted water, then cooked a few minutes more with the caramelized fennel for perfectly tender pasta. To preserve most of those caramelized bits stuck to the bottom of the pot, it also calls for splashes of white wine, which capture and release them, and add pleasant acidity to the sauce. To complete the dish, the pasta, caramelized fennel and freshly chopped fennel fronds are showered with Parmesan and tossed until coated and the sauce becomes silky and glossy.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 8tablespoons cold unsalted butter
- 3whole fennel bulbs, trimmed, bulbs and green stalks thinly sliced, fronds finely chopped
- Salt
- 1cup pinot grigio
- 12ounces long pasta, such as spaghetti, linguine or fettuccine
- 1 ⅓cups/5 ounces finely grated Parmesan
Instructions
Step 1
In a large pot over medium heat, melt 6 tablespoons of butter. Adjust heat to high and add the thinly sliced fennel bulbs and stalks. Season with a big pinch of salt. Cook, stirring occasionally, until the fennel is soft and golden brown with dark brown edges, for 25 minutes. As you’re cooking the fennel, deglaze the pot with 1/4 cup of wine every 6 minutes or so, whenever you see dark spots developing on the bottom of the pan. Adjust heat as needed.Step 2
Meanwhile, bring a large pot of salted water to a boil. Cook pasta for 3 minutes less than what the package directions call for, until al dente. Reserve 2 cups of pasta water then drain the pasta.Step 3
When the fennel has thoroughly caramelized in the pot, add the chopped fennel fronds, the pasta and 1 cup of pasta water over medium heat. Sprinkle half of the grated Parmesan over the pasta. Toss everything to combine, then add the remaining 2 tablespoons of butter, 1 cup of pasta water and the remaining grated Parmesan. Toss everything for 1 to 2 minutes, until the sauce is glossy and coats the pasta. Serve immediately.