Wash and clean the fennel, cut into wedges and then crosswise into fine strips. Chop the fennel greens separately. Peel and finely chop the garlic.
In the meantime, cook the pasta al dente, strain, setting aside some of the cooking water.
Heat butter in a pan and lightly sauté fennel for 1-2 minutes, add garlic and sauté briefly.
Add whipping cream, bring to a boil, then reduce heat and let the sauce boil down for 2-3 minutes. Stir again and again.
Remove the pan from the heat, grate in the Parmesan cheese and season with salt and pepper.
Add the finished pasta to the sauce in the pan and mix thoroughly. If the pasta absorbs too much of the sauce, add 2-3 tablespoons of the cooking water.
Season again and serve sprinkled with the fennel greens.
Preparation Tip:
Refine the sauce with a little grated nutmeg and fresh herbs.
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