Pasta with burrata cream, pistachios and guanciale

Ingredients for 2 servings:

• 400g pasta
• 2 scoops of burrata
• 50 g pistachios, unsalted
• 100 g guanciale
• 1 clove(s) garlic
• 2 pinches of pepper
• 1 dash of olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the bacon into thin strips and set aside. Chop some of the pistachios, then grind some of them into flour with a hand blender. Slowly fry the guanciale in a pan without oil, or fry until crispy. At the same time, lightly toast the chopped pistachios in a separate pan without oil. When the bacon is crispy, remove it from the pan, but leave the fat in the pan. Cook the pasta al dente according to the package instructions. At the same time, blend the burrata with garlic, one or two tablespoons of the pistachio flour, a little of the toasted pistachios, and a dash of olive oil with a hand blender until you get a fairly smooth cream. This cream can be seasoned with pepper. When the pasta is al dente, add it directly from the pot to the fat in the pan and toss. Do not discard the water yet. Add the cream to the pasta and stir through with a ladleful of the cooking water. Add a little more water if needed. Fold in some of the bacon. Serve on plates and garnish with the remaining bacon.