This soubise-inspired creamy pasta sauce uses spring onions and fennel, along with bacon, cream, and cheese for a dish that is somehow both light and decadent.
Ingredients
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6 slices (about 6 ounces; 170g) thick-cut bacon
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1 pound (450g) spring onions, trimmed, white and green parts divided and thinly sliced (see note)
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1 fennel bulb (about 1 pound; 450g), cored and thinly sliced, fronds reserved
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1/4 cup (60ml) water
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Kosher salt
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1/8 teaspoon baking soda
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1 cup (235ml) heavy cream
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1 pound (450g) dried orecchiette pasta
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Freshly ground black pepper
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1 cup (about 3 ounces; 85g) grated Parmigiano-Reggiano, plus extra for serving
Description
- In a large, straight-sided sauté pan or Dutch oven, cook bacon over medium-low heat, turning occasionally, until meaty parts are crisp and fatty parts are tender, 8 to 10 minutes. Using tongs, transfer bacon to a cutting board and reserve rendered bacon fat in the pan. Cut bacon crosswise into 3/4-inch pieces; set aside.
- Return pan to stovetop and increase heat to medium-high. Add white and light green spring onion parts, fennel, and water, season with salt and cook, stirring frequently with a rubber spatula, until vegetables just begin to soften, about 5 minutes. Add baking soda, stir to combine, and continue to cook until vegetables are very soft and beginning to break down, about 8 minutes longer.
- Add remaining green parts of spring onions. Cook until well-incorporated with vegetable mixture and just beginning to soften, about 3 minutes. Add cream, bring to a simmer, and cook until mixture is slightly thickened, about 2 minutes.
