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Spaghetti with fennel sauce

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Ingredients for 4 servings:

  • 500g spaghetti
  • 1 bulb(s) of fennel
  • 2 tbsp oil
  • 125 ml vegetable stock
  • 4 tbsp ouzo
  • 200 g crème fraîche
  • 1 dashes lemon juice
  • 100 g lean bacon
  • 200g mozzarella
  • some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Clean and halve the fennel. Remove the stalk and cut the fennel into strips. Dice the bacon. Cook the spaghetti in salted water. Meanwhile, heat oil in a pan. Add the fennel strips and bacon. Fry briefly and deglaze with the ouzo. Add the stock, crème fraîche, and lemon juice and simmer for about 6-8 minutes. Drain the pasta and arrange on plates. Briefly add shreds of mozzarella to the sauce and scatter over the pasta. Season with salt and pepper and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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