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    Springtime Orecchiette with Creamy Fennel and Crispy Bacon

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    Pixicook editorial team

    A delightful pasta dish featuring orecchiette with a creamy fennel sauce and crispy bacon, perfect for springtime.

    Ingredients for Springtime Orecchiette with Creamy Fennel and Crispy Bacon

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Thick-Cut Bacon

    0 oz

    Substitute chevron-down

    Spring Onions, trimmed, white and green parts divided and thinly sliced

    0 lb

    Substitute chevron-down

    Fennel Bulb, cored and thinly sliced, fronds reserved

    0 lb

    Substitute chevron-down

    Water

    cups

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Baking Soda

    teaspoons

    Substitute chevron-down

    Heavy Cream

    cups

    Substitute chevron-down

    Dried Orecchiette Pasta

    0 lb

    Substitute chevron-down

    Black Pepper, freshly ground

    to taste

    Substitute chevron-down

    Parmigiano-Reggiano, grated

    cups

    Substitute chevron-down

    How to Make Springtime Orecchiette with Creamy Fennel and Crispy Bacon

    1. Cook the Bacon

    Place the bacon slices in a large, straight-sided sauté pan or Dutch oven over medium-low heat. Let them cook slowly, turning occasionally, until they are crispy and golden brown, which should take about 8-10 minutes. Once done, transfer the bacon to a cutting board and cut it into 3/4-inch pieces, setting them aside for later. Keep the bacon fat in the pan.

    2. Cook the Vegetables

    Increase the heat to medium-high and add the white and light green parts of the spring onions and the sliced fennel to the pan. Stir them frequently, allowing the vegetables to soften and get slightly browned, about 5 minutes. Add 1/4 cup of water and a pinch of kosher salt to help them cook down. After the initial 5 minutes, sprinkle in 1/8 teaspoon of baking soda. Continue cooking for another 8 minutes until the vegetables are very soft and almost breaking down.

    3. Add Remaining Spring Onions and Cream

    Add the remaining green parts of the spring onions to the pan and cook for an additional 3 minutes until they are well-incorporated and beginning to soften. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for about 2 minutes until the cream has thickened slightly.

    4. Blend the Sauce

    Transfer the creamy vegetable mixture to a blender and blend on high speed until it is smooth and emulsified, which should take about 1 minute. Season the sauce lightly with salt and return it to the pan, keeping it warm over low heat and stirring occasionally.

    5. Cook the Pasta

    While the sauce is warming, cook the orecchiette pasta in a large pot of salted water according to the package instructions, but make sure to cook it just shy of al dente. Reserve 1/2 cup of pasta cooking water before draining the pasta.

    6. Combine Everything

    Add the pasta to the pan with the sauce, along with the reserved 1/2 cup of pasta water, the crispy bacon, and 1 cup of grated Parmigiano-Reggiano. Increase the heat to high and stir rapidly. This vigorous stirring will help the sauce thicken and cling beautifully to the pasta, ensuring every bite is well-coated. Season with freshly ground black pepper and taste to see if it needs more salt.

    7. Serve

    Serve the pasta in bowls, garnishing each with the reserved fennel fronds and passing extra Parmigiano-Reggiano at the table for anyone who wants a bit more cheese.

    Variations

    Smoked Salmon and Dill Linguine with Lemon Cream

    Swap bacon for flakes of smoked salmon, add fresh dill instead of the fennel, and use linguine. Incorporate lemon zest into the cream sauce for a fresh twist.

    Shrimp and Pea Farfalle in Lemon Cream Sauce

    Substitute bacon with sautéed shrimp and add peas for the fennel. Use lemon zest and a bit of juice to brighten the cream sauce. Farfalle pasta can be a playful alternative to orecchiette.

    Creamy Mushroom and Prosciutto Tagliatelle

    Replace fennel with sliced mushrooms and bacon with prosciutto. Cook the mushrooms until golden and add a splash of white wine before adding cream.

    Swap the Protein

    Instead of bacon, try pancetta for a smoother, more subtle flavor, or go with chorizo for a Spanish twist with a bit of a kick. For a lighter option, smoked salmon or prosciutto can be excellent.

    Spicy Sausage and Broccoli Rabe Orecchiette

    Keep the orecchiette but replace fennel with sautéed broccoli rabe and bacon with spicy Italian sausage. Add red pepper flakes to the cream sauce for heat.


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