Method
Trim root end and stalks from fennel bulb. Finely chop fennel fronds; set aside.
Cut bulb in half lengthwise and trim out core then cut each half into thin slices; set aside.
Cook pasta in boiling water until tender but firm. Drain, reserving 375ml of the pasta cooking water, then return pasta to saucepan.
Meanwhile, in a skillet, melt butter over medium–high heat; add sliced fennel bulb, pancetta (or bacon) and garlic then sauté for approx 5 minutes.
Whisk the flour into the cream and cook, stirring for about 3 minutes or until thickened. Stir in grated Parmesan cheese.
Add to pasta and gently toss, add enough of the reserved pasta water to moisten.
Season to taste with salt and pepper. Top each serving with shaved Parmesan cheese, reserved fennel fronds and chopped parsley.