Recipe Details

Ingredients

• 6 slices (about 6 ounces; 170g) thick-cut bacon

• 1 pound (450g) spring onions, trimmed, white and green parts divided and thinly sliced (see note)

• 1 fennel bulb (about 1 pound; 450g), cored and thinly sliced, fronds reserved

• 1/4 cup (60ml) water

• Kosher salt

• 1/8 teaspoon baking soda

• 1 cup (235ml) heavy cream

• 1 pound (450g) dried orecchiette pasta

• Freshly ground black pepper

• 1 cup (about 3 ounces; 85g) grated Parmigiano-Reggiano, plus extra for serving

Description

1. 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.
2. 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.
3. 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.