Roasted Fennel Spaghetti
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Roasted Fennel Spaghetti

"This is ridiculously easy and sweet and slightly smoky in flavor. It's one of my sister Maria's all-time faves." —Rach


  • 2 bulbs fennel, quartered, cored, and very thinly sliced; fronds reserved and chopped

  • 3 tbsp. EVOO

  • 2 tbsp. butter

  • 2 shallots, finely chopped

  • 4 cloves garlic, grated or finely chopped

  • 1 tsp. fennel pollen or ground fennel seeds

  • 1 lemon, zested and juiced

  • 1 cup white wine

  • 1 cup heavy cream

  • 1 lb. spaghetti

  • 1 cup grated Parmigiano-Reggiano or Pecorino

  • Handful fresh parsley, chopped


  • Step 1

    Preheat oven to 450°. In a large pot, bring water to boil for pasta; season with salt.

  • Step 2

    Line a baking sheet with parchment paper. Add fennel, drizzle with 1 tbsp. EVOO, season with salt and pepper, and toss. Roast for 20 minutes, stirring halfway through cooking, until soft and beginning to brown.

  • Step 3

    Meanwhile, heat a large, shallow skillet over medium heat, and add remaining 2 tbsp. EVOO and butter. Once butter is melted, add the shallots and season with salt and pepper; stir 2 minutes. Add the garlic, fennel pollen, and lemon zest; stir 2 minutes more. Pour in wine and reduce by half, about 5 minutes. Add heavy cream and reduce heat to low. Cook until mixture is thickened, about 10 minutes. Stir in lemon juice.

  • Step 4

    When water in pot is boiling, add spaghetti and cook 1 minute less than package directions. Reserve 1/2 cup cooking water and drain pasta.

  • Step 5

    Toss spaghetti into the skillet with sauce, roasted fennel, reserved cooking water, and cheese and toss until coated. Top with fennel fronds and parsley.

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