Thin Spaghetti with Fennel, Bacon and Parmesan

This complex-tasting dish only requires a few ingredients. Try baking your bacon to reduce splattering and have the oven do the work for you.

Katie Workman

Thin Spaghetti with Fennel, Bacon and Parmesan

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    Kosher salt to taste 3 cups chopped fennel (about 2 medium bulbs)
    1 pound thin spaghetti or other long skinny pasta 1 cup chicken broth
    2 tablespoons olive oil 1/2 cup grated Parmesan cheese plus more for serving
    3 large leeks, white and green parts, cleaned and thinly sliced 6 slices cooked bacon, crumbled


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    • 1

      Bring a large pot of water to a boil over high heat. Salt the water generously, and let it return to a boil. Add the pasta, and cook accordingly to package directions, stirring occasionally.

    • 2

      While the pasta is cooking, heat the olive oil in a large skillet over medium high heat. Add the leeks and fennel and sauté for 8 to 10 minutes until the vegetables soften. Add the chicken broth and bring to a simmer.

    • 3

      Drain the pasta and return it to the pot. Turn the fennel mixture into the pot with pasta and toss to combine. Add the Parmesan and the bacon and toss to combine. Serve hot and pass additional Parmesan at the table.


    Optional additional ingredients: Add some minced garlic and/or some 1-inch pieces of asparagus after the fennel and leeks have cooked for about 4 minutes for a very springy pasta.

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