Cut the bacon into lardons and trim the fennel bulb, cutting it into 1/2" thick wedges.

Mince the garlic.

Cook the bacon and fennel wedges in 2 tablespoons of olive oil over moderate-high heat until fennel is golden on both sides and bacon is crisp.

Remove bacon and reserve.

Add garlic and chilli flakes to the pan and stir until fragrant.

Add chicken stock and simmer for about 10 minutes until fennel is tender. Add more stock or water if required to prevent it from drying out.

Meanwhile, cook pasta in plenty of boiling water.

Turn on broiler to preheat.

When pasta is cooked, drain and set aside.

When fennel is soft but not mushy, remove lid and return reserved bacon to pan.

Season to taste with salt and black pepper.

Scatter over a generous handful of parmesan.

Cook under broiler until crisp and golden.

To serve, toss through pasta and scatter with fennel fronds and plenty of black pepper.