Caserecce with Pistachio and Guanciale

Let’s take a trip to the Sicilian flavor with this easy to prepare recipe with ingredients that you can buy from the comfort of your home at

Ingredients (2 servings):
• Casarecce di Semola di Grano Duro Perciasacchi
• 150 g Pistachio Pesto
Olive oil (to taste)
• 10 fresh basil leaves
• A handful of whole unsalted pistachios
• 2 tablespoons of pasta cooking water

Start by cutting the guanciale into narrow, irregular strips.
Place in a skillet over low heat. When the guanciale is crispy, turn off the heat and place in a small dish lined with paper towels. Leave the fat from the guanciale in the pan.
When the water in the pan comes to a boil, add salt and place the pasta in the pan. While the pasta is cooking, put the basil, pistachios and organic olive oil in the blender and, if necessary, add a few tablespoons of pasta cooking water; blend until you obtain a compact cream. Now pour the pistachio pesto into the pan, turn on the heat and stir over low heat for 3-4 minutes.
Drain the pasta al dente and transfer it to the pan. Stir well, add the guanciale and finish cooking in the skillet over medium heat; serve if desired. Drain the pasta al dente and transfer to the skillet. ️
Mix well, add the guanciale and finish in the skillet over medium heat; help yourself if necessary with a ladleful of the pasta cooking water. At the moment of serving, you can add the chopped pistachios.

Ready…let’s enjoy Sicily through this delicious dish that you can enjoy with a glass of good white wine from our friends from Amarticos

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