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 sauté 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, sauté the fennel with a pinch of salt until just tender, about 4 minutes. Add the garlic, stir to combine and sauté 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 salt 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. Lightly flour the dough if it appears to be sticking as you roll it out. Cut the dough by hand or process through the fettuccine cutter on the pasta machine. Hang pasta on a rack as you roll out the remaining dough.
Cook pasta in plenty of boiling salted water until done. Drain; toss with desired sauce and serve immediately
Recipe provided by Chef Shellie Kark, Kitchencue
Copyright 2010 Kol Ha'kavod, LLC.
The information here is not to be used or reprinted without permission