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Spicy Spaghetti with Fennel and Herbs

Spicy Spaghetti with  Fennel and Herbs Recipe

  • 1 3-ounce package pancetta (Italian bacon), chopped
  • 1 tablespoon olive oil
  • 3 garlic cloves, chopped
  • 2 large red jalapeo 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 tablespoons finely chopped fresh Italian parsley, divided
  • 2 tablespoons fresh lemon juice
  • 11/2 teaspoons crushed fennel seeds
  • 1 pound spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided
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