Heat a wide sauce pan over medium-low heat. Add the fat and wait until the butter melts before adding the minced shallots and garlic.
Season with a heavy pinch of salt and white pepper.
Stir in the fennel pollen.
Sweat shallot and garlic until softened and translucent but not browned.
Whisk in the half and half and bring to a simmer. Do not let come to a full rolling boil, but reduce by ¼.
Off the heat, stir in the Parmesan, a bit at a time until it is all melted. Taste and adjust seasonings.
Cook any short pasta (ziti, rigatoni, elbows, shells, etc) or filled pasta (tortellini, ravioli, etc) until done to your liking.
Pour hot pasta into the sauce and toss to coat.
Serve with some more grated Parmesan and maybe a sprinkling of chopped fennel frond.