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Export 8 ingredients for grocery delivery
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.
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