Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Wash and clean the fennel. Cut off the fennel green and put aside. Cut the fennel into strips. Peel onions and cut them into thin slices.
Pears wash, quarter, core and cut into thin slices.
Cook the pasta in boiling salted water according to package instructions until al dente.
Heat 2 tablespoons of oil. Sauté the onions and fennel for about 5 minutes while turning. After about 3 minutes add pears and fry them. Season with salt and pepper. Deglaze with wine. Cut cheese into pieces.
Melt in the sauce.
Pluck the bread into pieces. Heat 2 tablespoons of oil in a frying pan. Roast the bread in it for about 2 minutes. Drain the pasta, collecting about 50 ml of pasta water. Put the noodles, pasta water and cheese sauce back into the pan, mix briefly.
Arrange on plates. Sprinkle with fennel greens and croutons.