PASTA WITH PISTACHIO PESTO, GUANCIALE & PECORINO x 2
- pinch of salt
- Pesto di pistacchio, 120 gr for two
Start by boiling the water you will need to cook the pasta. Then start preparing your sauce.
Cut the guanciale in stripes and put them in a pan without extra virgin olive oil, until slightly crunchy.
The fat of the guanciale will melt a bit and give amazing taste to it.
After 3-4 minutes, start adding the pistacchio pesto and cook together for few minutes. At low heat.
Guanciale is very tasty so there's no need to add extra salt.
You'll see that the pesto will get bit dry. You can then add a tiny bit of water. Not too much, otherwise you'll compromise the texture of the sauce. It has to be creamy.
You can grate a bit of pecorino - the amount depends on how strong you want it to taste.
In the meantime, the water is boiling so add a bit of thick salt and then throw in the pasta.
Cook it al dente, meaning at least 2' less that what indicated on the pasta package.
Switch off the sauce. Keep a bit of boiling water in a cup.
Once the pasta is ready, drain it and add it to the sauce together with the cup of boiling water.
Stir it together on the fire again for 1 minute.
This will help the ingredients to be better mingled.
Enjoy hot and buon appetito!