Imagine a plate of pasta that transports you straight to the rustic kitchens of Tuscany, where every bite tells a story of tradition and flavor. This Pasta with Pancetta, Fennel, and Arugula is not just a meal—it's a culinary adventure that transforms simple ingredients into a symphony of taste. With crispy pancetta, delicate fennel, and peppery arugula dancing together, this recipe promises to elevate your dinner from ordinary to extraordinary in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz pasta
- 4 oz pancetta, diced
- 1 bulb fennel, sliced
- 2 cups arugula
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Fill a large pot with water and add a generous pinch of salt. Bring to a rolling boil over high heat.
- While water is heating, dice the pancetta into small, uniform cubes. Trim the fennel bulb, removing the tough outer layer and stalks, then slice thinly into delicate half-moons.
- Add pasta to the boiling water and cook according to package instructions until al dente, typically 8-10 minutes. Reserve 1/2 cup of pasta cooking water before draining.
- In a large skillet, heat olive oil over medium heat. Add diced pancetta and cook until crispy and golden brown, approximately 4-5 minutes.
- Add sliced fennel to the skillet with pancetta. Sauté for 3-4 minutes until fennel becomes slightly translucent and tender, stirring occasionally.
- Drain the pasta and immediately add it to the skillet with pancetta and fennel. Toss to combine, using reserved pasta water if needed to create a light sauce.
- Remove skillet from heat. Fold in fresh arugula, allowing it to slightly wilt from the residual heat.
- Season with salt and freshly ground black pepper to taste. Sprinkle generously with grated Parmesan cheese.
- Serve immediately in warmed pasta bowls, garnishing with additional Parmesan if desired.
Tips
- Salt is your flavor friend: Use generously salted water when boiling pasta to ensure it's seasoned from the inside out.
- Reserve pasta water: The starchy liquid is liquid gold for creating silky, clingy sauces that coat every strand of pasta.
- Crisp your pancetta slowly: Medium heat ensures even, golden-brown rendering without burning.
- Don't overcook fennel: You want it tender but still with a slight crunch for textural contrast.
- Add arugula off the heat to preserve its fresh, peppery bite and vibrant green color.
- Freshly grated Parmesan makes all the difference—skip the pre-grated stuff for maximum flavor.
- Serve immediately for the best texture and temperature balance.
Nutrition Facts
Calories: 590kcal
Carbohydrates: g
Protein: 22g
Fat: g
Saturated Fat: g
Cholesterol: 30mg
