Wine orecchiette with pancetta, stracchino and pistachios

Preparation

1. STEP 1 OF 6

   Cut the pancetta into cubes and brown it in a pan until golden and crispy. Remove it and place it on paper towels to remove excess fat.

2. STEP 2 OF 6

   In the same pan used for the pancetta, add the stracchino and loosen it with a ladleful of the pasta cooking water until you obtain a velvety texture.

3. STEP 3 OF 6

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

4. STEP 4 OF 6

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

5. STEP 5 OF 6

   Drain the orecchiette, reserving a ladleful of cooking water. 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 the crispy pancetta, pistachio granules and a grind of black pepper. For the final touch, add a drizzle of uncooked Pugghia extra-virgin olive oil.

General Information

Analysis

Macronutrients (100 gr)