Orecchiette with wine, pancetta, stracchino, and pistachios

Cut the pancetta into cubes and sauté it in a pan until golden and crispy. Remove it and place it on absorbent paper to eliminate excess fat.

In the same pan where you cooked the pancetta, add the stracchino and loosen it with a ladle of pasta cooking water until you get a velvety consistency.

Bring plenty of salted water to a boil and cook the orecchiette with Pugghia red wine until al dente (time indicated on the package).

In a non-stick pan, gently toast the pistachio granules to enhance their aromatic flavor.

Drain the orecchiette, reserving a ladle of cooking water. Add them to the stracchino cream and sauté in the pan to blend all the flavors.

Complete the dish with the crispy pancetta, pistachio granules, and a grind of black pepper. For a final touch, add a drizzle of raw Pugghia extra virgin olive oil.