I discovered this recipe in Southern Italy at a restaurant that immediately caught my attention with its authentic and intense flavors. After tasting paccheri served with crispy guanciale, pistachio granules and a sprinkle of parmesan, I couldn't help but ask the waiter how the dish was prepared. At home, I decided to recreate it and put my own touch on it, while preserving the flavor nuances that had impressed me so much.

Paccheri is a traditional pasta from Naples, known for its large, cylindrical shape. It is the perfect pasta for binding sauces thanks to its large surface area. If you can't find paccheri, you can substitute it with other types of short pasta such as rigatoni or mezze maniche ,preferably bronze-drawn and ridged pasta. This type of pasta has a rougher and more porous surface, which makes it easier for the sauce to bind to the pasta.

Ingredients (for 4 people):

• 320 g paccheri
• 150 g guanciale
• 50 g chopped pistachios / pistachio granules
• 80 g freshly grated Parmigiano Reggiano (I prefer a 30 month aged one here)
• 1 clove garlic (optional)
• Extra virgin olive oil as needed
• Black pepper to taste
• Salt to taste

Preparation :

1. Toast chopped pistachios
   Toast the pistachio granules in a separate pan for a few minutes to add more flavor. This step is optional.

2. Prepare the guanciale

   • Cut the guanciale into strips.
   • If necessary, heat a little olive oil in a large pan, but this is often unnecessary as the fat from the guanciale is usually sufficient for both flavor and creaminess. Add garlic for extra flavor, if desired.
   • Fry the guanciale over medium heat until crispy and golden.

3. Cook paccheri
   Bring a pot of salted water to the boil and cook the paccheri until al dente. Save some of the cooking water.

4. Drain the paccheri
   Drain the paccheri when they are al dente and save some of the cooking water.

5. Mix the paste

   • Add the paccheri to the pan with the guanciale.
   • Add some of the cooking water and Parmesan. Stir until the ingredients are well mixed and a creamy sauce forms that coats the pasta.

6. Add pistachio granules
   Stir in chopped pistachios and a good pinch of black pepper. Mix gently.

7. Serving
   Serve the paccheri and sprinkle with extra Parmesan and pistachio granules. Optionally add a little olive oil for an extra dimension of flavor.

Tips :

• Use pasta that is bronze colored for better binding of the sauce. It is important :)
• Add grated lemon zest for a fresh flavor at the end.

This dish combines the crunch of guanciale and pistachios with the creamy Parmesan, creating an unforgettable taste experience.

Buon appetito!