From the moment I saw this recipe in January’s issue of Bon Appetit it went on my list. I don’t usually eat a lot of fennel. It doesn’t occur to me to pick it up. But the photo was so alluring, and I’m a sucker for a big ol’ bowl of pasta. It sounded different from my normal cream-heavy pasta dishes, so I had to try it. And wowza, it was amazing. A touch of thick-cut bacon, fennel braised long enough to become silky and rich, and just enough spice to keep things interesting, and I was hooked. You probably will be, too.
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