Pappardelle are a specialty of Tuscany, so they are a perfect accompaniment to fennel, a typical vegetable from the region. The very wide pasta can easily drown the flavor of other ingredients. Therefore, they are usually combined with meat sauces, especially preparations with duck or rabbit. However, they are also an ideal complement to flavorful vegetables.
Melt the butter in a saucepan over medium-low heat. Add the fennel with the water and simmer with the lid closed for about fifteen minutes until tender. Season with freshly grated nutmeg. Stir in the whipping cream and cook heartily once through. Keep the sauce warm.
In a large saucepan, bring enough water to a boil. Add salt and pour in the pappardelle. When the water bubbles repeatedly and the pasta rises to the surface, drain. Arrange in a heated serving bowl and mix with the fennel whipped cream sauce. Sprinkle with the Parmesan and pepper and bring to the table on the spot.
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