Spaghetti with Gorgonzola Cream, Pistachio and Crispy Pancetta

Method

1. Prepare the gorgonzola fondue: melt gorgonzola with a little milk in a pan over low heat, stirring until smooth. Set aside.
2. Slice the pancetta toscana into thin slices, then cut into small cubes.
3. Cook the pancetta cubes in a dry pan over medium heat until crispy and golden. Drain on paper towels and set aside.
4. Bring a large pot of salted water to a boil and cook the spaghetti until al dente.
5. Meanwhile, prepare the pistachio cream: in a blender, combine pistachios, grated Parmigiano Reggiano, olive oil, and a clove of garlic (optional). Blend until smooth and creamy. Set aside.
6. In a large pan, reheat the gorgonzola fondue over low heat. Drain the spaghetti (reserving some pasta water) and add them to the pan. Toss well to coat with the cheese sauce, adding a splash of pasta water if needed for creaminess.
7. Add the pistachio cream and toss again to distribute evenly.
8. Add the crispy pancetta cubes, toss briefly, then serve immediately.