Pork, Fennel and Lemon Ragù with Pappardelle Pasta (A "White" Ragu Pasta Dish)

Name: Pork, Fennel and Lemon Ragù with Pappardelle Pasta (A "White" Ragu Pasta Dish)
Ingredients: 4 ounces pancetta (chopped); 1 large onion (chopped fine); 1 large fennel bulb (2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and chopped fine, divided); 4 cloves garlic (minced); 1 ½ teaspoons table salt (plus salt for cooking pasta); 2 teaspoons fresh thyme (minced); 1 teaspoon pepper; ⅓ cup heavy cream; 1 1½-pound boneless pork butt roast (well trimmed and cut in half across grain); 1 ½ teaspoons grated lemon zest (plus ¼ cup juice (2 lemons)); 12 ounces pappardelle; 2 ounces Pecoronia Romano Cheese (grated (1cup) plus extra for serving)

"A ragù is an Italian meat-based sauce that is commonly served with pasta. For this version, "White Ragu" version, tomatoes are skipped in favor of lemon and rich cream. The pork is braised from a flavorful "fond" made with pancetta and fennel. Served over pappardelle pasta, this comforting dish is bursting with the "bright" flavor of lemon...."

INGREDIENTS

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4 ounces pancetta (chopped)

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1 large onion (chopped fine)

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1 large fennel bulb (2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and chopped fine, divided)

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4 cloves garlic (minced)

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1 ½ teaspoons table salt (plus salt for cooking pasta)

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2 teaspoons fresh thyme (minced)

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1 teaspoon pepper

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⅓ cup heavy cream

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1 1½-pound boneless pork butt roast (well trimmed and cut in half across grain)

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1 ½ teaspoons grated lemon zest (plus ¼ cup juice (2 lemons))

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12 ounces pappardelle

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2 ounces Pecoronia Romano Cheese (grated (1cup) plus extra for serving)

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