Fennel spaghetti

Ingredients for 2 servings:

• 400 g fennel
• 50 g tomatoes, dried in oil
• 50 g pine nuts
• 80 g bacon, South Tyrolean, alternatively pancetta, Italian salami or similar.
• 4 tbsp olive oil
• 400g spaghetti
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

simple and delicious

Wash and dry the fennel. Trim the base and green stems. Finely chop 2 tablespoons of the fennel greens and set aside. Quarter the fennel lengthwise, remove the stalk, and cut crosswise into thin strips. Pat the tomatoes dry with kitchen paper and cut into strips. Roast the pine nuts in a non-stick pan over medium heat without adding any fat until golden. Thinly slice or cut the bacon, pancetta, or salami into strips or slices and fry in a non-stick pan over medium heat without adding any fat until crispy, remove and set aside. Heat oil in the pan, fry the fennel for 8 minutes over medium heat, turning occasionally, and season with salt and pepper. Add the tomato strips and fry briefly. Meanwhile, cook the spaghetti in boiling salted water until al dente, drain (reserving about 5 tablespoons of the pasta water) and let drain. Add the spaghetti, pine nuts, and bacon to the pan with the fennel, add the pasta water, and toss to coat. Season again with salt and pepper. Arrange, sprinkle with fennel greens and serve.