Spicy Spaghetti with Fennel and Herbs

Has it really been 2 weeks since my last post? Talk about time flying! Seriously though, I have been pretty busy. Two of our kids were here over last weekend with their families and there is always so much to do...especially with 2 little boys! My husband left for Myrtle Beach last Saturday on his annual golf pilgrimage with a bunch of friends. I set my sights on doing some much needed organizing and enjoyed holding the remote a couple of evenings while I watched some favorite shows. Today reality is back as he will be home in a few hours.

So that has gotten me thinking more about cooking.

I did a detoxification this week....very healthy stuff, lots of fruits and vegetables, no starch, no sugar and lost 7 pounds...YAY! So now that I have gotten a jumpstart, I have to continue as spring is around the corner and so is SUMMER!!! Now my husband loves his Italian food and pasta, in modification, is OK. So I found a recipe in BonApptit that I think he and I will both love, that will be healthy and tasty. I plan to use DeBoles Jerusalem Artichoke Flour Pasta which I consider to be the closest to semolina pasta in flavor once you add your ingredients. So this is going to be tomorrow's dinner...not quite mama's Sunday spaghetti and meatballs, but a bit healthier version of pasta.

Spicy Spaghetti with Fennel and Herbs

1 3-oz pkg pancetta, chopped

1 Tbsp olive oil

3 garlic cloves, chopped

2 large red jalapeno chiles, seeded, finely chopped (About 1/4 cup)

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

1-1/2 cups low-salt chicken broth

4 Tbsp finely chopped fresh Italian parsley, divided

2 Tbsp fresh lemon juice

1-1/2 tsps. crushed fennel seeds

1 lb. spaghetti

2 Tbsp extra-virgin olive oil

1-1/2 cups finely grated Pecorino Romano cheese, divided

Saute pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels.

Add 1 Tbsp olive oil to drippings in skillet. Add garlic and chiles; saute ovr medium heat 1 minute.

Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 Tbsp parsley, lemon juice, and fennel seeds. Bring to a boil.

Reduce heat to low, cover and cook until fennel is very tender, 20 minutes.

Remove from heat and season with salt and pepper.

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

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 Tbsp olive oil, 1/2 cup cheese and pancetta.

Add cooking liquid by 1/4 cupfuls if dry.

Toss pasta; transferr to serving bowl. Sprinkle 2 Tbsp parsley over and serve with grated cheese.