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Lemon, fennel and parmesan spaghetti

This zesty pasta is incredibly simple but bound to impress. The addition of pangrattato gives it a delicious crunch. This recipe is a favourite at the Academy and the team love cooking it for lunch!

Print recipe

Serves 2

Ingredients

For the pangrattato:

2 slices of white bread
2 tbsp olive oil

For the pasta:

150g spaghetti
1 tbsp olive oil
1 fennel bulb, finely sliced, fronds reserved
Zest and juice of 1 lemon
1 tsp fennel seeds
2 garlic cloves, finely chopped
2-3 tbsp white wine
Small bunch of parsley, roughly chopped
50g Parmesan (or vegetarian alternative), finely grated or shaved
Extra virgin olive oil, to serve

Cooking instructions

Start with the pangrattato – tear the bread into rough chunks, add to a food processor and blitz to crumbs. Heat the oil in a large frying pan then add the breadcrumbs and fry over a medium heat for 1-2 minutes or until golden and crispy. Tip onto a plate and set aside.
Bring a large pan of salted water to the boil over a medium heat. Add the spaghetti and cook according to pack instructions
Meanwhile, add the oil for the sauce to the same frying pan over a medium heat. Stir in the fennel and cook for 3-4 minutes or until softened.
Stir in the lemon zest, fennel seeds and garlic, then pour in the wine and lemon juice. Continue to cook, stirring regularly until the liquid has reduced.
As soon as the spaghetti is ready, reserve a cup or large ladle of the cooking water, then drain the spaghetti.
Stir the parsley into the fennel pan, then the spaghetti and reserved pasta water. Toss together so the spaghetti is coated in the sauce.
Divide between two bowls and top with the crispy pangrattato, Parmesan, reserved fennel fronds and a drizzle of extra virgin olive oil. Enjoy!

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