Go ahead and tap that save button and add this Fennel Bucatini Pasta to your recipes folder. Thank us later! 🍝 Here's what you need: ✔️ 1⁄2 packet bucatini pasta ✔️ 1 Tbsp olive oil ✔️ 3 cloves garlic, minced ✔️ 2 fennel bulbs, sliced ✔️ 2 oz chopped uncured pancetta ✔️ 1 1⁄4 cup milk ✔️ 3⁄4 cup 4 cheese blend shredded ✔️ 1⁄2 jar #CaliforniaOliveRanch Garden Basil Sauce ✔️ 1⁄2 cup pasta water ✔️ 3 Tbsp butter ✔️ salt/pepper to taste ✔️ Fennel fronds to garnish 1️⃣ Set 4 quarts of water in a large pot to boil. Add salt to water(should taste like the ocean). 2️⃣ Slice fennel bulbs into 1⁄4 inch rounds and mince garlic. Heat up large skillet, add 1 tablespoon olive oil when hot then add chopped pancetta. Cook on medium-medium/high heat, stirring until pancetta is nice and brown. Remove pancetta pieces from the pan and set aside in a small bowl. Add minced garlic to the pan and stir, cook for about 3o seconds. Then add the sliced fennel, 2 tablespoons butter, and 1 teaspoon salt and cook for 5-8 minutes stirring occasionally. 3️⃣ Meanwhile, add the pasta to your boiling water and cook for the time specified on the packaging. Strain when done, saving 1⁄2 cup of the pasta water. 4️⃣ When the fennel is cooked add California Olive Ranch Basil Sauce, milk, 1⁄4 cup of shredded cheese, pasta water, and the browned pancetta. Bring to a simmer and cook on medium until the sauce has slightly thickened, stirring occasionally, about 5-8 minutes. 5️⃣ Take pan off heat and add cooked pasta to the sauce with the other 1⁄2 cup of shredded cheese and 1 tablespoon butter. Mix well and serve with fresh fennel fronds, cracked black pepper and a sprinkle of cheese if desired.