Parma ham and fennel pasta bake recipe

Ingredients

• 1 pinch salt and pepper
• 80 g unsalted butter
• 2 fennel (approx 700g/1.5lb), trimmed and diced
• 2 tsp fennel seeds
• 45 g plain flour
• 100 ml dry white wine
• 450 ml whole milk
• 250 g dry egg tagliatelle, lightly broken
• 80 g Parma ham, thinly sliced
• 40 g Parmigiano Reggiano, finely grated
• 1 pinch salt and freshly ground black pepper
• 1 pinch nutmeg
• 1 handful fennel fronds, finely chopped