Paccheri with pistachio cream and crispy guanciale

Preparation

1. STEP 1 OF 7

   Cook the paccheri in abundant salted water following the times indicated on the package.

2. STEP 2 OF 7

   Meanwhile, cut the guanciale into cubes and cook it in a pan over medium heat until it becomes crispy; set aside the fat released if desired.

3. STEP 3 OF 7

   Prepare the pistachio cream: in a bowl, mix the stracchino with the pistachio cream and the pecorino; add a ladle of pasta cooking water to achieve a creamy consistency.

4. STEP 4 OF 7

   Drain the pasta directly into the pan where you cooked the guanciale, mix well to blend the flavors.

5. STEP 5 OF 7

   With the heat off, add the pistachio cream to the pasta and gently toss until a uniform consistency is obtained.

6. STEP 6 OF 7

   Plate the paccheri and finish with abundant crushed pistachios and, if you want, some pieces of crispy guanciale.

7. STEP 7 OF 7

   Tip: adjust the creaminess by adding more cooking water if necessary. Keep the heat off when adding the cream to prevent it from separating.

Suggestions

• Pan

• Pasta pot

• Bowl

• Colander or strainer

General Information

Analysis