Serves 2
Directions
- 1Chop the guanciale into small pieces.
- 2Fry the guanciale pieces in a pan.
- 3Add basil, garlic, pistachios, parmesan and diced butter to the blender.
- 4Cook the pasta in a pot of boiling water.
- 5Add pasta water to the blender.
- 6Blend all the ingredients.
- 7Mix the pesto with the pasta.
- 8Serve the pasta on a plate.
- 9Add the guanciale on top.
- 10Grate parmesan and lemon zest on top.
Ingredients
- 240 gr pasta
- 120 gr guanciale
- 2 ajo
- 80 gr albahaca
- 100 gr pistachios
- 200 gr parmesano
- 50 gr AOVE
- 260 ml agua de cocción
- 8 cucharadas grasa de guanciale
- parmesano rallado
- 2 ralladura de limón
Equipment
cutting boardknifepanbowlblenderpotspoon
Tips
- Season the pasta water generously with salt, it should taste like sea water.
- Emulsify the pesto with the cooking water in the blender, then adjust the thickness when mixing with the pasta.
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