PISTACCHIOSA | Your New Favorite Pasta Dish! (Guanciale & Pistachio Pesto)

STOP! You’ve just found your new favorite pasta dish! 💖 Pistacchiosa comes from the island of Sicily and is a deliciously creamy mix of pasta, guanciale and a pistachio-based pesto. I also love to sprinkle some additional crushed pistachios over mine to add some extra crunch! It’s super easy to make – and don’t worry if you can’t find guanciale; pancetta and bacon is fine too! This is Mr. Editor’s new favorite meal, and soon it’ll be yours too!

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🥑🍓🥦🍉🍋 INGREDIENTS 🥔🥚🍫🧁🎂🍰

Pistachio Pesto

2 cups (7 oz., 200 grams) pistachios, whole and shelled
10 fresh basil leaves
3/4 cups (75 grams) parmigiano reggiano, finely grated
1 clove of garlic
2/3 cup (150 ml) olive oil

Pistacchiosa

10.5 oz. (300 grams) guanciale
14 oz. (400 grams) pasta
1 tbsp. (15 ml) fresh lemon juice
pesto (above)
crushed pistachios, for garnish

This recipe makes enough for 4 people.

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Chapters:

0:00 – How to make the pistachio pesto
1:37 – How to prepare the guanciale
2:26 – How to cook the guanciale
3:20 – How to make Pistacchiosa
4:48 – Have leftover guanciale? Make this next!

#guanciale #pistachio #italianrecipes

If you think carbonara is the only place to use guanciale, think again! This pistacchiosa is about to be your new favorite pasta! There are many ways to make a pistacchiosa, but we’re going to use a pistachio pesto, so let’s start with that. To get the most flavor, we want to toast our pistachios, so turn on a pan to medium-high heat. Give them a gentle toss around the pan for about 5 – 8 minutes, or until you can start smelling the pistachios. Once they’re toasted, remove them from the heat. You can make this pesto in a mortar and pestle, or you can use a blender, but I’m going to use the small bowl of a food processor to make it nice and easy. To the bowl, add 2 cups (7oz. 200 grams) of your toasted pistachios, as well as about 10 or so basil leaves that you’ve washed. I’m using basil, but you could substitute it for arugula or fresh garden leaves; whatever green you have, you can use in this pesto. Add 3/4 cup (75 grams) of finely grated parmigiano reggiano – and I like to pre-grate it, so that my food processor doesn’t have to work too hard – and 1 clove of garlic. Set your food processor to low speed and then start drizzling in 2/3 cup (150 ml) of olive oil. If you want to cut back on the oil, you can use half oil and half water for this recipe. I like the pesto to be a little bit 
chunky so that it has some more texture in the pasta, but if you want yours more smooth, just keep blending. Be aware the heat from your food processor might start to cook the pesto. A good tip to avoid this is to add in an ice cube. That keeps everything cool and makes sure your pesto is nice and creamy. Let’s prepare our guanciale. A good tip to make sure your cutting board doesn’t move around is to place a slightly wet towel on your work surface. Then place your board on top of the towel. It won’t move! I’m using a 10.5 oz. (300 grams) piece of guanciale. You want to be sure to remove the rind and the skin before cooking. These bits will remain tough and chewy in your pasta if you don’t cut them off, but make sure not to remove too much of the guanciale fat or meat. Cut your guanciale into slices, and then again into lardons. I like to make sure there’s a good ripple of the reddish meat in the middle of each piece of guanciale. I bought this guanciale from my local Italian store, but you can also use pancetta or even bacon. I won’t be mad. I know guanciale is hard to find! ฅ^>⩊<^ ฅ Place your guanciale into a cold pan. I like to use a large braiser, so that I can toss all the pasta in when it's cooked. Set the pan to medium heat and while that's cooking, set a pot of water on to boil. By putting the guanciale in a cold pan, it allows the fat to really render out, so you get beautifully crispy pieces of guanciale and you get that lovely fat to flavor your pasta and your sauce. Once your guanciale are beautifully crispy on all sides - mine took about 8 minutes - remove it from the pan. My guanciale did let off a lot of fat, so I'm going to drain some away. I can always add some more back in later. Turn your pan off so that it cools slightly before we add in any pesto. Season your boiling pasta water with plenty of salt and then drop in your pasta. I'm using 14 oz. (400 grams). That's about 3.5 oz. (100 grams) per person. I'm using caserecce as my pasta. Use whatever you like or have on hand, but I love the way the swirls of pasta collect the sauce. Once your pasta is nearly cooked, reserve some of that pasta water. It will help make our sauce extra creamy. Now that the pasta has cooked, add your pesto to your pan. Slowly add in some of that pasta water until it starts to become nice and creamy. You can always add in a little bit more pasta water, as you're adding in the pasta to make sure it coats each piece perfectly. You'll sometimes find jars of pistachio cream in the shops; don't use that for this recipe. It has sugar added in and it won't taste very nice! I like to add in 1 tbsp. (15 ml) of lemon juice. This helps to brighten the dish and keep the pesto nice and green. Add your pasta and guanciale back to the pan and adjust the thickness of your sauce with that remaining pasta water. You can see mine just needs a little bit more. Add as much or as little pasta water as you want, but you want to make sure the sauce really coats all of the pasta and is nice and creamy. Once your sauce is the perfect consistency and all of your beautiful pieces of pasta are evenly coated, it's time to serve. I like to top my pistacchiosa with a bit of crushed pistachio, all over the top. Buon appetito! The amounts that I've given in this recipe will serve 4 people. This is best eaten fresh, but actually, it's pretty nice cold too! So don't even bother heating it up if you've popped it in the fridge. If you happen to have any leftover guanciale, why not try the most traditional carbonara on the Internet! If you found this video helpful, please go down below hit the like button and make sure to subscribe, because I come out with a new video every week! See you next time! /ᐠ > ˕ <マ ₊˚⊹♡