Creamy Orecchiette with Golden Fennel, Lemon, and Pecorino Bread Crunch

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Toss the rustic bread crumbs with 1 tablespoon olive oil, 1 finely grated garlic clove, and 30 g pecorino. Spread on a tray and bake for 8-10 minutes, stirring once, until golden and crisp. Set aside.

2. 2

   Bring a large pot of generously salted water to a boil. Cook the orecchiette according to package directions until al dente. Before draining, reserve 180 ml / 3/4 cup of the pasta cooking water.

3. 3

   While the pasta cooks, heat 2 tablespoons olive oil with the butter in a wide skillet over medium heat. Add the sliced fennel, shallot, and 2 chopped garlic cloves. Cook for 10-12 minutes, stirring occasionally, until the fennel is tender and browned at the edges.

4. 4

   Add the red pepper flakes, black pepper, and half of the lemon zest. Pour in the white wine and cook for 2-3 minutes until slightly reduced.

5. 5

   Lower the heat and add the heavy cream. Stir in 60 g of the remaining pecorino and 60 ml / 1/4 cup of the pasta cooking water, stirring until a smooth sauce forms. Add the lemon juice and season with salt to taste.

6. 6

   Transfer the drained pasta to the skillet and toss for 1-2 minutes. If needed, add more pasta water a little at a time until the sauce becomes creamy and coats the orecchiette well.

7. 7

   Turn off the heat and add the parsley, the rest of the lemon zest, and some of the reserved fennel fronds. Toss gently.

8. 8

   Serve immediately topped with the pecorino bread crunch and the remaining fennel fronds.