Start with the pasta water

Fill a large pot with cold water and season generously with salt.

Place the pot on high heat and bring it to a rolling boil.

Once boiling, add the spaghetti and cook according to package instructions until al dente.

Stir once after adding the pasta to prevent sticking.

Cook the meat

While the pasta is cooking, heat a large pan on medium-high heat and add the olive oil. Let it heat for 30–60 seconds.

Add the ground beef & pork to the pan.

Season with salt, pepper, and fennel seeds.

Break up the meat with a spatula and cook for 6–8 minutes, stirring occasionally, until fully cooked and lightly browned.

Lower the heat slightly if needed to avoid burning.

Prepare the sauce base

Add the finely chopped garlic to the pan with the meat.

Cook for 30–60 seconds, stirring constantly, until fragrant (do not let the garlic brown).

Deglaze the pan with the dried white wine.

Let the wine simmer for 2–3 minutes until slightly reduced and the alcohol smell has cooked off.

Finish the sauce

Lower the heat to medium.

Add the thickened cream and stir to combine.

Let the sauce simmer gently for 3–5 minutes, stirring occasionally, until it thickens slightly.

Remove the pan from the heat and stir in the grated Pecorino Romano until fully melted and smooth.

Taste and adjust seasoning with salt and pepper if needed.

Drain the pasta

Before draining, reserve a small cup of pasta water.

Drain the spaghetti once al dente.

Combine pasta and sauce

Add the cooked spaghetti directly into the pan with the sauce.

Toss well to coat the pasta evenly.

If the sauce is too thick, add a small splash of reserved pasta water and mix until the desired consistency is reached.

Serve and garnish

Divide the spaghetti evenly according to the selected serving size.

Top with additional Pecorino Romano and dried parsley.

Reheat / Warm Up

From the fridge:

• Reheat in the microwave for 2–3 minutes, stirring halfway if possible.

• Alternatively, reheat gently in a pan over low heat with a small splash of water or cream.

From the freezer:

• For best results, thaw overnight in the fridge.

• Reheat in the microwave or pan until hot throughout.

• If reheating directly from frozen, defrost first, then heat fully.

Tip: Adding a small splash of water or cream before reheating helps restore the sauce’s creamy texture.