Ingredients
1 package (16 ounces) spiral pasta6 thick-sliced bacon strips, chopped3 small fennel bulbs, thinly sliced1-1/2 cups walnut halves1-1/4 cups (5 ounces) crumbled Stilton cheese, divided1 teaspoon coarsely ground pepper3/4 teaspoon salt
Preparation
Cook pasta according to package directions.
Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove bacon with a slotted spoon; drain on paper towels. Remove drippings, reserving 3 tablespoons in pan. Saute fennel in reserved drippings for 4-6 minutes or until crisp-tender. Add walnuts; cook 3-4 minutes longer or until toasted.
Drain pasta, reserving 1/3 cup pasta water. Add pasta, bacon and 3/4 cup cheese to fennel mixture; sprinkle with pepper and salt. Toss lightly until cheese is melted, adding enough reserved pasta water to coat pasta. Serve warm with remaining cheese. Refrigerate leftovers.
