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Spicy Spaghetti with Fennel and Herbs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 29 Jan 2026

Meets Patient’s editorial guidelines

This spicy spaghetti with fennel and herbs is a sophisticated high-protein meal that balances punchy flavours with fresh, aromatic notes. The slow-cooked fennel becomes beautifully tender and sweet, providing a delicate contrast to the salty crunch of golden pancetta and the heat of red chillies. It is a wonderful way to use seasonal fennel bulbs, creating a fragrant sauce that clings perfectly to the pasta strands.

Ideal for a satisfying weeknight dinner or a relaxed weekend lunch, this dish feels elegant yet is remarkably simple to prepare. The addition of zesty lemon and plenty of Pecorino cheese adds a savoury depth that complements the aniseed notes of the fennel seeds. Serve it immediately in warmed bowls for a comforting homemade meal that is both nutritious and full of Mediterranean character.

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Ingredients for Spicy Spaghetti with Fennel and Herbs

  • 1 90g package pancetta (Italian bacon), chopped

  • 1 tablespoon olive oil

  • 3 garlic cloves, chopped

  • 2 large red jalapeño chillies, seeded, finely chopped (about 60ml )

  • 2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached

  • 350ml low-salt chicken broth

  • 4 tablespoons finely chopped fresh Italian parsley, divided

  • 2 tablespoons fresh lemon juice

  • 5 1/2 teaspoons crushed fennel seeds

  • 450g spaghetti

  • 2 tablespoons extra-virgin olive oil

  • 350ml finely grated Pecorino Romano or Pecorino Toscano cheese, divided

How to make Spicy Spaghetti with Fennel and Herbs

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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 chillies; sauté over medium heat 1 minute. Add fennel; cook until beginning to soften, 5 minutes. Mix in broth, 2 tablespoons parsley, lemon juice, and fennel seeds. Bring to boil. Reduce heat to low, cover, and cook until fennel is very tender, 20 minutes. Remove from heat. Season with salt and pepper.

Cook pasta until tender; drain. Reserve 240ml cooking liquid. Return pasta to pot.

Uncover skillet with fennel mixture and return to high heat. Cook until almost all liquid is absorbed, about 4 minutes. Add fennel to pasta. Stir in 2 tablespoons oil, 120ml cheese, and pancetta. Add cooking liquid by 60ml fuls if dry. Toss pasta; transfer to serving bowl. Sprinkle 2 tablespoons parsley over. Serve with cheese.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 29 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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