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Creamy Orecchiette with Spring Onions, Fennel, and Bacon
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
  • ¼ cup (60ml) water
  • Kosher salt
  • ⅛ 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
Steps
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