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
Preheat oven to 450°. In a large pot, bring water to boil for pasta; season with salt.
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.
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.
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.
Toss spaghetti into the skillet with sauce, roasted fennel, reserved cooking water, and cheese and toss until coated. Top with fennel fronds and parsley.