Pappardelle w/Broccolini, Bacon, and Pine Nuts

• 4 tbs olive oil, divided

• 8 flattened garlic cloves

• 1 onion, chopped

• Bacon

• Fennel seeds to taste

• Crushed red pepper

• Broccolini, stems sliced into rounds and florets cut into manageable pieces

• 1 c water

• Pappardelle

• Pecorino - Romano

Heat 2 tbs oil, add onion, bacon, garlic, and fennel seeds, saute until onion is tender and bacon starts to brown, about 8 minutes. Add crushed red pepper, then the stems and cook four minutes to soften. Stir in the tops, sprinkle with salt, and add 1 c water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper. Erstwhile, boil some water and prepare the pappardelle noodles.  Drain pasta, reserving 1 c of the pasta water. Add pasta to skillet with the broccolini and stir over low heat to combine, adding reserved liquid to moisten if necessary. Stir in remaining 1 tbs oil and 1 c cheese.  Season to taste with salt and pepper. Sprinkle with pine nutes and serve, passing additional cheese seperately.