Summary

Ingredients

• 2 medium fennel tubers
• 2 onions)
• 1 lemon (s)
• some olive oil
• 1 bunch parsley, smooth, large bunch
• salt and pepper
• 1 piece (s) parmesan, fresher
• 300 g spahetti
• Salt water

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Instructions

1. Peel and eighth the onions (so that the pieces look like mandarin wedges). Wash the fennel and cut it lengthways into mandarin pieces. Wash the parsley, remove the coarse stems and pluck into smaller bunches. Slice the parmesan into coarse shavings.
2. Cook the spaghetti in salted water. At the same time, heat the olive oil (amount to taste - but you need something ) in a large pan and let the onion glaze over medium heat. Add the fennel and cook until firm to the bite. Season with salt and pepper.
3. Squeeze the first lemon, pour the lemon juice over the fennel and onions. A milky sauce is now created. Add the parsley. Let simmer a little more. If necessary, season with the second lemon.
4. Then put the pasta on preheated plates. Sprinkle the fennel on top and generously sprinkle with parmesan.
5. It was my first time eating this pasta at a friend`s house and I was very skeptical. Since then, pasta has often been served when guests come - and everyone is delighted!