Spicy Spaghetti with Fennel and Herbs

Ingredients

• 2 large red jalapeño chiles
• 2 large fennel bulbs
• 1 pound spaghetti
• 1 3-ounce package pancetta (Italian bacon)
• 1 tablespoon olive oil
• 3 cloves garlic
• 1 ½ cups low-salt chicken broth
• + 5 more ingredients
• • 4 tablespoons fresh Italian parsley
  • 2 tablespoons fresh lemon juice
  • 1½ teaspoons crushed fennel seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ cups Pecorino Romano or Pecorino Toscano cheese

Sauté pancetta in large skillet over medium heat until pancetta is golden. Using slotted spoon, transfer pancetta to paper towels. Add 1 tablespoon oil to drippings in skillet. Add garlic and chiles; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in br...

View full recipe at Epicurious