Creamy pasta ready in the cooking time: paccheri with pistachio cream made with stracchino, pecorino and crispy guanciale. A quick and tasty recipe.
Cook the paccheri in plenty of salted water following the cooking time indicated on the package.
Meanwhile, cut the guanciale into cubes and cook it in a pan over medium heat until crispy; set aside the rendered fat if you wish.
Prepare the pistachio cream: in a bowl mix the stracchino with the pistachio cream and pecorino; add a ladle of pasta cooking water to obtain a creamy consistency.
Drain the pasta directly into the pan where you cooked the guanciale and mix well to blend the flavors.
With the heat off, add the pistachio cream to the pasta and gently toss until you get an even consistency.
Plate the paccheri and finish with plenty of chopped pistachios and, if you like, a few pieces of crispy guanciale.
Tip: adjust the creaminess by adding more cooking water if needed. Keep the heat off when adding the cream so it does not split.
Pan
Pot for the pasta
Bowl
Strainer or colander
Italia, Toscana
| Energy (kcal) | 397.53 |
| Carbohydrates (g) | 32.69 |
| of which Sugars (g) | 1.39 |
| Fat (g) | 23.17 |
| of which Saturates (g) | 5.72 |
| Protein (g) | 14.24 |
| Fiber (g) | 1.24 |
| Sale (g) | 0.27 |
