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🍽️ Creamy Fettuccine with Fennel

715 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Yellow onions 1 pc.
• Garlic cloves 1 pc.
• Fennel 2 pc.
• Olive oil 3 tbsp
• Pappardelle 500 g
• Whipping cream 300 ml
• Dry white wine 200 ml
• Black ground pepper pinch
• Lemons 1 pc.
• Grated Parmesan 100 g

Instructions

1. 1. Bring about 5 liters of salted water to a boil in a large pot.
2. 2. Halve the onion, peel it, and cut it into small cubes.
3. 3. Peel the garlic and chop it finely.
4. 4. Wash the fennel bulbs thoroughly.
5. 5. Set aside the green fennel fronds.
6. 6. Remove the hard core at the bottom of the fennel.
7. 7. Slice the fennel into thin strips or grate it finely.
8. 8. Heat olive oil in a pan over medium-high heat.
9. 9. Add the fennel, onions, and a pinch of salt to the hot pan.
10. 10. Sauté the vegetables for about 5 minutes until translucent.
11. 11. Stir occasionally while doing so.
12. 12. Add the pasta to the boiling water.
13. 13. Cook the pasta for about 9 minutes until al dente.
14. 14. Follow the instructions on the package.
15. 15. Add the chopped garlic to the fennel in the pan.
16. 16. Sauté the garlic for about 1 to 2 minutes while stirring.
17. 17. Deglaze the vegetables with cream and white wine.
18. 18. Let the sauce simmer for about 5 minutes.
19. 19. Season the sauce with salt, pepper, and a little lemon juice.
20. 20. Drain the fettuccine.
21. 21. Reserve 100 milliliters of pasta water in the process.
22. 22. Add the drained pasta to the pan with the fennel.
23. 23. Mix everything well together.
24. 24. Adjust the sauce consistency with the reserved pasta water if necessary.
25. 25. Plate the creamy fettuccine with fennel.
26. 26. Sprinkle the dish with Parmesan and the reserved fennel fronds.

Nutrition per serving

• kcal: 715
• Protein: 20 g · Fett/Fat: 30 g · Carbs: 85 g