Caramelized Fennel Pasta 

Preparation

1. Step 1

   In a large pot over medium heat, melt 6 tablespoons of butter. Adjust heat to high and add the thinly sliced fennel bulbs and stalks. Season with a big pinch of salt. Cook, stirring occasionally, until the fennel is soft and golden brown with dark brown edges, for 25 minutes. As you’re cooking the fennel, deglaze the pot with ¼ cup of wine every 6 minutes or so, whenever you see dark spots developing on the bottom of the pan. Adjust heat as needed.

2. Step 2

   Meanwhile, bring a large pot of salted water to a boil. Cook pasta for 3 minutes less than what the package directions call for, until al dente. Reserve 2 cups of pasta water then drain the pasta.

3. Step 3

   When the fennel has thoroughly caramelized in the pot, add the chopped fennel fronds, the pasta and 1 cup of pasta water over medium heat. Sprinkle half of the grated Parmesan over the pasta. Toss everything to combine, then add the remaining 2 tablespoons of butter, 1 cup of pasta water and the remaining grated Parmesan. Toss everything for 1 to 2 minutes, until the sauce is glossy and coats the pasta. Serve immediately.