Pork, Fennel, and Lemon Ragu with Pappardelle

Name: Pork, Fennel, and Lemon Ragu with Pappardelle
Cuisine: Europe, Italian
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 , garlic clove, minced; 1 1/2 teaspoons, table salt, plus salt for cooking pasta; 2 teaspoons, minced fresh thyme; 1 teaspoon, pepper; 1/3 cup, heavy cream; 1 (1½-pound), boneless pork butt roast, well trimmed and cut in half across grain; 1 1/2 teaspoons, grated lemon zest plus ¼ cup juice (2 lemons); 12 ounces, pappardelle; 2 ounces, Pecorino Romano cheese, grated (1 cup), plus extra for serving

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Meat
Pasta
Pork

By Lan Lam ･ Appears in Cook's Illustrated January/February 2019, America's Test Kitchen TV

You already know ragu rosso, the king of ragu sauces. But perhaps you haven't met the queen: ragu bianco, which, in our version, trades the tomato for lemon and cream.

SERVES 4 to 6

TIME 2¾ hours

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