Spicy Spaghetti with Fennel and Herbs

Ingredients

• 5.5 teaspoons fennel seeds crushed
• 3  garlic clove chopped
• 2 tablespoons juice of lemon fresh
• 1.5 cups chicken broth 
• 2 tablespoons olive oil extra virgin extra-virgin
• 3 ounce pancetta italian chopped ( bacon)
• 4 tablespoons parsley fresh italian divided finely chopped
• 1.5 cups pecorino cheese divided finely grated
• 0.3 cup jalapeno red seeded finely chopped
• 1 pound pasta like spaghetti 

Equipment

• bowl
• frying pan
• paper towels
• pot

Directions

1. Sauté pancetta in large skillet over mediumheat until pancetta is golden. Using slottedspoon, transfer pancetta to paper towels.
2. Add 1 tablespoon oil to drippings in skillet.
3. Add garlic and chiles; sauté over mediumheat 1 minute.
4. Add fennel; cook untilbeginning to soften, 5 minutes.
5. Mix inbroth, 2 tablespoons parsley, lemon juice,and fennel seeds. Bring to boil. Reduceheat to low, cover, and cook until fennel isvery tender, 20 minutes.
6. Remove from heat.Season with salt and pepper.
7. Cook pasta until tender; drain. Reserve1 cup cooking liquid. Return pasta to pot.
8. Uncover skillet with fennel mixtureand return to high heat. Cook until almostall liquid is absorbed, about 4 minutes.
9. Add fennel to pasta. Stir in 2 tablespoonsoil, 1/2 cup cheese, and pancetta.
10. Addcooking liquid by 1/4 cupfuls if dry. Tosspasta; transfer to serving bowl.
11. Sprinkle 2tablespoons parsley over.
12. Serve with cheese.
13. Bon Appétit