Pistachio Cream Pasta

Ingredients

• 40 g pecorino (cut in pieces (2 cm))
• 40 g Parmesan cheese (cut in pieces (2 cm))
• 40 g pistachio nuts (unsalted, shelled, toasted)
• 120 g banana shallots (halved)
• 1 garlic clove
• 10 g olive oil
• 700 g water
• 200 g guanciale (diced (1-2 cm); can substitute with 200g bacon lardons)
• 300 g dried spaghetti
• 0.5 tsp fine sea salt

Steps

1. 1

   Place pecorino, Parmesan cheese, and toasted pistachio nuts into the mixing bowl and grate 10 sec/speed 10. Transfer to a bowl and set aside.

2. 2

   Place shallots, garlic, and olive oil into the mixing bowl then chop 5 sec/speed 5.

3. 3

   Sauté 3 min/120°C/speed 1.

4. 4

   Add water and cook 7 min/100°C/speed 1.

5. 5

   Meanwhile, place guanciale (or bacon lardons) into a cold frying pan and cook over medium-high heat until crispy. Set aside.

6. 6

   Add dried spaghetti and sea salt to the mixing bowl and cook for the time indicated on the packet/100°C/reverse/speed soft.

7. 7

   Add the reserved cheese and pistachio mixture and mix 15 sec/reverse/speed 2.

8. 8

   Transfer the pasta to a serving bowl, top with the crispy guanciale, and serve immediately.

Notes

For best flavor, toast the pistachio nuts in a dry pan over medium heat for a few minutes until fragrant before starting the recipe. Guanciale can be substituted with bacon lardons if unavailable.

Nutrition per serving

• main
• pasta
• Thermomix
• dinner
• Italian
• pistachio
• guanciale