Creamy Banza Penne with Spring Onions, Fennel, and Bacon

Spring Onion, Fennel, and Bacon Cream Sauce

Slowly softened fennel and spring onions bring sweetness without heavy browning. Bacon supplies savory depth, while wine and lemon balance the cream and Parmesan.

Ingredients

• 6 oz gluten-free bacon, cut crosswise into 1/2-inch pieces
• 1 tsp ghee
• 1 large fennel bulb, about 1 lb, fronds reserved
• 4 bulbing spring onions, about 8 oz, trimmed and washed
• 1/2 cup dry white wine
• 3/4 cup heavy cream
• 1 1/2 oz Parmigiano Reggiano, finely grated
• 1–2 tsp fresh lemon juice, to taste
• 1/4 cup tender fennel fronds, loosely packed, for finishing
• to taste kosher salt and freshly ground black pepper

Instructions

1. Quarter and core the fennel, then slice crosswise about 1/8 inch thick. Thinly slice the spring onion bulbs and pale green stems; reserve a small handful of tender dark green tops and slice those separately. Pick the fennel fronds into small sprigs.
2. Heat the ghee in a wide, deep skillet over medium-low heat. Add the bacon and cook, stirring occasionally, for 8–10 minutes, until its fat has rendered and the edges are golden. Transfer the bacon to a plate, leaving about 2 tablespoons of fat in the skillet; spoon off any excess.
3. Add the fennel and spring onion bulbs and pale stems with a small pinch of salt. Cook over medium-low heat for 10–12 minutes, stirring frequently, until supple and sweet but not deeply browned. Add a splash of water if the pan begins to catch.
4. Add the wine, scrape up the browned bits, and simmer for 2–3 minutes, until reduced by roughly half.
5. Stir in the cream and bacon. Simmer gently for 2–3 minutes, until slightly thickened but still loose enough to flow. Stir in the reserved tender onion greens for the final minute.
6. Keep warm over very low heat until the pasta is ready. Reserve the Parmesan, lemon juice, and fennel fronds for finishing.

Notes

• If using scallions instead of bulbing spring onions, use a large bunch and shorten the initial vegetable cooking time slightly.
• Keep the sauce gently simmering rather than boiling hard; the final pasta water and cheese will provide additional body.

Banza Penne and Final Toss

Chickpea penne gives the rich sauce a sturdy, nutty base. A short, gentle finish in the skillet coats the pasta without breaking it.

Ingredients

• 12 oz Banza chickpea penne
• as needed water for boiling
• to taste kosher salt for the pasta water

Instructions

1. Bring a large pot of water to a boil and salt moderately, accounting for the bacon and Parmesan in the sauce.
2. Add the penne and cook according to the package directions, stirring gently and controlling the heat if it foams. Begin checking 2 minutes before the stated time; stop when the pasta is just shy of your preferred tenderness.
3. Reserve 1 cup of cooking water, then drain the pasta promptly.
4. Add the penne to the warm sauce with 1/4 cup of cooking water. Fold gently over low heat for 30–60 seconds, adding more water a tablespoon at a time until the sauce coats the tubes generously.
5. Remove from the heat and fold in the Parmesan in two additions. Add 1 teaspoon lemon juice and black pepper, then taste before adding more lemon or salt. Loosen with another splash of cooking water if needed; the sauce should settle softly around the pasta rather than form a stiff coating.

Notes

• Chickpea pasta can go from firm to fragile quickly. Have the sauce ready before draining, and fold rather than toss aggressively.
• If the reserved pasta water is very thick or foamy, use hot plain water for the final adjustments.

Overall Timing / Workflow

Finishing the sauce before cooking the pasta avoids holding delicate chickpea penne and lets the dish reach the table while glossy.

Instructions

1. 0:00 — Slice the bacon, fennel, and onions; grate the Parmesan and pick the fennel fronds.
2. 0:15 — Begin rendering the bacon and put the pasta water on to heat.
3. 0:25 — Remove the bacon and soften the fennel and onions.
4. 0:35 — Add the wine, then the cream and bacon. Start the penne once the sauce is nearly ready.
5. 0:43–0:45 — Drain the penne, finish it in the sauce, and serve immediately.

Plating

Warm, shallow bowls keep the cream sauce fluid, and fresh fennel fronds lift each rich bite.

Instructions

1. Divide the pasta among four warm shallow bowls, distributing the fennel, onions, and bacon evenly.
2. Spoon any remaining sauce over the penne and finish each bowl with a generous tuft of the reserved fennel fronds.
3. Serve immediately, while the sauce is glossy and loose.

Leftover Path

Gentle reheating with added moisture restores some creaminess without further stressing the chickpea pasta.

Instructions

1. Refrigerate leftovers in a sealed container within 2 hours and use within 3 days. Keep any unused fennel fronds separate.
2. Reheat a portion in a covered skillet over low heat with 1–2 tablespoons water. Stir gently only as needed, adding another splash of water if the sauce is tight, until hot throughout.
3. Finish with fresh fronds if available. Avoid prolonged simmering; the pasta will be softer after storage.

Notes

• Freezing is not recommended because the cream sauce can separate and the chickpea penne can become brittle or mushy.