Serves 2
Directions
- 1Combine pistachios, grated Parmesan, garlic clove, basil and extra virgin olive oil in a food processor.
- 2Grind until you get pistachio pesto.
- 3Fry the guanciale in its own fat in a hot pan and reserve.
- 4Boil the pasta in plenty of salted water.
- 5When the pasta is al dente, combine with the pistachio pesto and guanciale.
- 6Integrate everything over low heat with a splash of the pasta cooking water to make a super creamy sauce.
- 7Serve with chopped pistachio and crispy guanciale.
Ingredients
- 200 g espaguetis
- 100 g guanciale
- 50 g pistacho
- 2 dientes de ajo
- 25 g parmesano rallado
- 100 ml aceite de oliva
- 20 g hojas de albahaca
- al gusto sal
- al gusto pimienta negra
Equipment
food processorpanpot
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