Step 1

Bring a large pot of water to a boil and salt it well.

Step 2

Meanwhile, put all ingredients for the pesto in a bowl and blitz to a smooth paste using an immersion blender. Season with a pinch of salt and pepper and set aside.

Step 3

Trim the tough skin and grainy seasoning from the Guanciale then cut it into strips. Using a large pan, fry the guanciale until golden and crispy. Do this on a medium-low heat and don’t let it burn or it’ll turn bitter.

Step 4

Remove the crispy Guanciale to a plate and pour any remaining fat into a separate ramekin to discard later.

Step 5

Add your pasta to the boiling water and cook until al dente.

Step 6

Meanwhile, add the cream to the same pan you cooked the guanciale in and bring to a simmer. Turn the heat right down and add the Parmigiano Reggiano and pinch of salt and pepper. Stir until melted then turn off the heat.

Step 7

Add the pistachio pesto to the cream and stir until fully combined. Add a little splash of pasta water to loosen the sauce.

Step 8

When your pasta is ready add it to the pan and toss in the sauce until completely coated. Serve in bowl topped with the crispy guanciale.