Wine Orecchiette with Bacon, Stracchino, and Pistachios

Preparation

1. STEP 1 OF 6

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

2. STEP 2 OF 6

   In the same pan where you cooked the bacon, add the stracchino and blend it with a ladle of pasta cooking water until you achieve a velvety consistency.

3. STEP 3 OF 6

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

4. STEP 4 OF 6

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

5. STEP 5 OF 6

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

6. STEP 6 OF 6

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

General Information

Analysis

Macronutrients (100 gr)