Roasted Fennel Pasta With Crème Fraîche, Lemon & Chilli

_INGREDIENTS:

• 1 bulb of fennel
• 1-2 Tbsp lemon juice
• 1 Tbsp olive oil for cooking
• 300g spaghetti
• 1 onion
• 2 cloves of garlic
• 250ml reserved pasta water

_{INSTRUCTIONS:}

1. Preheat the oven to 185°C
2. Dice the onion and slice the garlic thinly.
3. Wash and dry the fennel, then slice the fennel bulb into 8 wedges. To do this, start by slicing down the middle and cutting each half into quarters, then halving each quarter. You can reserve the fennel fronds (the leaves on top) for garnishing or adding flavour to salads and other dishes.
4. Place the fennel onto a baking tray and drizzle with olive oil. Bake for 25 minutes until soft and golden brown in colour.
5. To make the pangrattato, add the breadcrumbs, chilli flakes, oregano, salt and pepper to a baking tray and mix to combine. Bake in the oven for 5-6 minutes until slightly golden brown. Keep a close eye on them as they cook pretty fast. Remove from the oven and set aside.
6. Fill a large pot with water and add a pinch of salt. Bring to a boil. Once boiling, add the pasta and cook according to the instructions on the packet. Be sure to reserve 250ml of the cooking water.
7. Heat a large deep pan with 1 tablespoon of oil. Add the onions and garlic and sauté for 3-4 minutes until translucent.
8. Add 250ml of pasta water, the Crème Fraiche and lemon juice. Reduce the heat to low and cook for 6-7 minutes stirring often. Do not allow it to boil as it may cause the sauce to split.
9. Remove the pan from the heat and add the cooked spaghetti, roasted fennel, and freshly chopped parsley into the sauce. Sprinkle over the parmesan cheese and toss. Season with salt and pepper.
10. Divide the pasta between bowls, sprinkle over the pangrattato, extra parmesan cheese if you wish, and garnish with fennel fronds.