Roasted Fennel Spaghetti

Preheat oven to 450°. In a large pot, bring water to boil for pasta; season with salt.

Line a baking sheet with parchment paper. Add fennel, drizzle with 1 tbsp. EVOO, season with salt and pepper, and toss. Roast for 20 minutes, stirring halfway through cooking, until soft and beginning to brown.

Meanwhile, heat a large, shallow skillet over medium heat, and add remaining 2 tbsp. EVOO and butter. Once butter is melted, add the shallots and season with salt and pepper; stir 2 minutes. Add the garlic, fennel pollen, and lemon zest; stir 2 minutes more. Pour in wine and reduce by half, about 5 minutes. Add heavy cream and reduce heat to low. Cook until mixture is thickened, about 10 minutes. Stir in lemon juice.

When water in pot is boiling, add spaghetti and cook 1 minute less than package directions. Reserve 1/2 cup cooking water and drain pasta.

Toss spaghetti into the skillet with sauce, roasted fennel, reserved cooking water, and cheese and toss until coated. Top with fennel fronds and parsley.