Roman-Style Pesto Pasta with Crispy Guanciale and Pistachios
23Min
2Servings
685Cal
MediumLevel
halal
#pasta#italian#pesto#guanciale#quick
Equipment
knife
cutting board
frying pan
cooking pot
colander
blender
mixing bowl
tongs
stove
serving plate
Ingredients
Pasta
spaghetti (dry)
200 g
Pesto
fresh basil (fresh)
40 g
pine nuts (raw)
30 g
parmesan cheese (grated)
40 g
olive oil (extra_virgin)
60 ml
garlic (fresh)
2 cloves
Toppings
guanciale (thinly_sliced)
100 g
pistachios (shelled, chopped)
30 g
Instructions
1
Prepare the guanciale
Slice the guanciale into thin strips and cook until crispy.
8 minMedium heattimer 8 min
2
Make the pesto
Blend basil, pine nuts, parmesan, garlic and olive oil into a smooth pesto.
3 min
3
Cook the pasta
Boil spaghetti in salted water until al dente.
10 minHigh heattimer 10 min
4
Combine and finish
Toss the cooked pasta with the pesto, add crispy guanciale and sprinkle with chopped pistachios.
2 min
Original recipe
Storage
Fridge: 2 days
Freezer: 30 days
Reheat: Microwave 2-3 minutes or reheat in pan with splash of water
Best eaten fresh. Store pesto and pasta separately if planning to keep longer.
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