Italian
Spaghettoni with Pistachio Pesto, Burrata Stracciatella and Bacon
by Federico Fusca Chef · 332K subscribers on YouTube
A creamy pistachio pesto spaghetti topped with stracciatella di burrata and crispy pancetta. The chef peels fresh pistachios for the pesto, then cooks the pasta in the rendered pancetta fat for extra flavour.
- Servings
- 4
- Difficulty
- medium
Ingredients
9 items- 400 gSpaghettoni (spaghetti grossi)
- 200 gPistacchi sgusciatiThe chef recommends any pistachios, not necessarily from Bronte, to save money
- 100 gFresh Basil
- 80 gGrated Parmigiano ReggianoA generous amount; adjust to taste
- 1 pcsGarlicOne clove
- Extra Virgin Olive OilTo taste (a generous amount)
- SaltTo taste
- 150 gFlat PancettaStreaky pork belly bacon, cut into cubes
- Stracciatella di burrataTo taste (for topping)
Method
- Peel the pistachios one by one, removing the skins.
- Put the peeled pistachios in a blender. Add fresh basil leaves, a garlic clove, grated Parmesan, a pinch of salt, and a generous amount of extra virgin olive oil.
- Blend until smooth and creamy; add more olive oil if needed to reach the desired consistency.
- Cut the pancetta into thin slices, then into small cubes.
- In a pan, render the pancetta over medium heat until golden and crispy. Remove the crispy pancetta and set aside on paper towels.
- In the same pan with the pancetta fat, add a ladle of water.
- Cook the spaghetti in the pancetta fat and water, risottando (stirring frequently) until al dente, adding more water if needed.
- Add the pistachio pesto to the pasta and mix well.
- Serve the spaghetti topped with stracciatella di burrata and the crispy pancetta cubes.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
