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Pasta with Bacon, Fennel and Parmesean Cheese


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  • 1/2 pound orzo pasta
  • 4 slices thick cut, smoky bacon, chopped Hickory Smoked Bacon
  • 1 bulb fennel, cut into 1/4" dice
  • 2 cloves garlic, finely chopped
  • Salt
  • 1/4 cup dry white wine
  • 2 cups house made chicken stock
  • 1 cup freshly grated parmesan cheese
  • Freshly ground pepper



Step 1

Bring a large pot of water and a pinch of salt to a boil while the sauce is being prepared. When water comes to a boil, add pasta, stir and cook, until al dente. Drain pasta through a colander and drizzle a little olive oil over the pasta and season with salt. Stir and reserve.

In a medium saute pan over medium heat, add the bacon and cook, stirring frequently, until the fat is rendered and it is crisp and golden brown. Remove bacon with a slotted spoon to a bowl lined with paper towels. Reserve.

In remaining fat, saute the fennel with a pinch of salt until just tender, about 4 minutes. Add the garlic, stir to combine and saute until fragrant, 1 minute.

Add wine and scrape bottom of pan to remove any browned bits. Simmer to reduce wine by half and add broth. Bring to a simmer and adjust seasoning with saly and freshly ground pepper. Add enough pasta to the pan to balance the other ingredients, along with 3/2 of the parmesan cheese and the crisp bacon. Stir or toss the pasta to combine all ingredients. Serve immediately garnished with freshly ground pepper and remaining cheese.

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