Pork, Fennel, and Lemon Ragu with Pappardelle

I really enjoy cooking and trying new things. I love my foodi, instant pot, dutch oven, and my crepe maker :) I love making meals from scratch and enjoying the fruits of my labor.

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 ½ teaspoons table salt, plus salt for cooking pasta

2 teaspoons minced fresh thyme

1 teaspoon pepper

⅓ cup heavy cream

1 (1½-pound) boneless pork butt roast, well trimmed and cut in half across grain

1 ½ 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

Directions at americastestkitchen.com

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