Important Update: Calorie Count will be shutting down on March 15th. Please click here to read the announcement. Data export is available.

Spicy Spaghetti with Fennel and Herbs Recipe

Looking for an easy Spicy Spaghetti with Fennel and Herbs recipe? Learn how to make Spicy Spaghetti with Fennel and Herbs using healthy ingredients.


Submitted by kentp

Makes 8 servings



Spicy Spaghetti with Fennel and Herbs

Recipe Ingredients for Spicy Spaghetti with Fennel and Herbs

3 ounce pancetta (Italian bacon), chopped
1 tablespoon olive oil
3 garlic cloves, chopped
1/4 cup jalapeno
2 cups fennel bulbs
1 1/2 cups chicken broth
4 tablespoons finely chopped fresh Italian parsley, divided
2 tablespoons fresh lemon juice
1 1/2 teaspoons fennel seeds
1 pound spaghetti
2 tablespoons extra-virgin olive oil
226 g finely grated Romano

Recipe Directions for Spicy Spaghetti with Fennel and Herbs

  1. Ingredients

  2. 1 3-ounce package pancetta (Italian bacon), chopped

  3. 1 tablespoon olive oil

  4. 3 garlic cloves, chopped

  5. 2 large red jalapeño chiles, seeded, finely chopped (about 1/4 cup)

  6. 2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached

  7. 1 1/2 cups low-salt chicken broth

  8. 4 tablespoons finely chopped fresh Italian parsley, divided

  9. 2 tablespoons fresh lemon juice

  10. 1 1/2 teaspoons crushed fennel seeds

  11. 1 pound spaghetti

  12. 2 tablespoons extra-virgin olive oil

  13. 1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided

  14. Preparation

  15. 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 chiles; 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.

  16. Cook pasta until tender; drain. Reserve 1 cup cooking liquid. Return pasta to pot.

  17. 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, 1/2 cup cheese, and pancetta. Add cooking liquid by 1/4 cupfuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.

  18. Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Favorite Italian Recipes Slideshow.

  19. Nutritional Information

  20. One serving contains the following:

  21. Calories (kcal) 370.0

  22. %Calories from Fat 30.4

  23. Fat (g) 12.5

  24. Saturated Fat (g) 4.2

  25. Cholesterol (mg) 20.1

  26. Carbohydrates (g) 48.9

  27. Dietary Fiber (g) 4.6

  28. Total Sugars (g) 1.5

  29. Net Carbs (g) 44.2

  30. Protein (g) 15.3

  31. Read More http://www.bonappetit.com/recipes/2010/01/spicy_spaghetti_with_fennel_and_herbs#ixzz1utf4WP4c

Categories

Pasta

Nutrition Facts
Serving Size 177.4g
Amount Per Serving
Calories
396
Calories from Fat
174
% Daily Value*
Total Fat
19.3g
30%
Saturated Fat
9.5g
48%
Trans Fat
0.0g
Cholesterol
83mg
28%
Sodium
971mg
40%
Potassium
323mg
9%
Total Carbohydrates
34.1g
11%
Dietary Fiber
1.0g
4%
Sugars
0.4g
Protein
18.8g
Vitamin A 13% Vitamin C 14%
Calcium 28% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C-
  Good points
  • Very low in sugar
  •   Bad points
  • High in saturated fat
  • Join Calorie Count - It's Easy and Free!
    CREATE FREE ACCOUNT
    Advertisement