Remove the outer leaves from the fennel and wash. Cut in half and then into thin slices
Peel the carrot and cut into slices about 1/8 inch thick. Peel and chop the garlic. Peel and cut the onions into thin strips a little more than 5/8 inch long
Heat the extra virgin olive oil in a large pan over medium heat add the onions and sweat for 5 minutes, then add the garlic and cook for 1 minute
Meanwhile cook the pasta in a large pot of salted boiling water for the time indicated on the package. Add the carrots and fennel to the pan, season with salt and pepper, saute until lightly browned, add 1 cup of the pasta cooking water and cook for 2 more minutes
Drain the pasta and toss with the sauce, garnish with chopped fennel fronds and Parmigiano Cheese
