Pork, Fennel, and Lemon Ragu with Pappardelle | America's Test Kitchen

Ingredients

• 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 1/2 teaspoons table salt , plus salt for cooking pasta
• 2 teaspoons minced fresh thyme
• 1 teaspoon pepper
• 1/3 cup heavy cream
• 1 (1½-pound) boneless pork butt roast , well trimmed and cut in half across grain
• 1 1/2 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