Name: Spicy Spaghetti with Fennel and Herbs
Yield: 8 Servings
Ingredients: 1 3-ounce package pancetta (Italian bacon), chopped; 1 tablespoon olive oil; 3 garlic cloves, chopped; 2 large red jalapeño 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; 1 1/2 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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The red chiles make this spaghetti recipe spicy and the fennel offers a subtle anise note.

Recipe notes