Pasta with pistachio cream, burrata and guanciale. Here is a recipe that is a true triumph of flavors and textures: the savory crunch of the guanciale, the enveloping sweetness of the pistachio cream and the milky freshness of the burrata.
It’s a perfect dish for a special dinner because it looks very elaborate, but in reality it’s quick to prepare.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients Pasta with pistachio cream, burrata and guanciale
- 11 oz mezze maniche rigate pasta
- 5.3 oz guanciale (cured pork jowl)
- 1 1/4 cups unsalted shelled pistachios
- 9 oz burrata
- 1.4 oz grated Parmigiano-Reggiano
- 2 2/3 tbsp extra virgin olive oil
- 4 leaves basil
- to taste salt
- to taste pepper
Tools
- Pan
Steps Pasta with pistachio cream, burrata and guanciale
Cut the guanciale into strips (or cubes not too small). Put it in a cold nonstick pan and turn the heat to medium-low.
• Let it render until the fat becomes transparent and the meat is crispy.
• Important: Remove the guanciale from the pan and place it on paper towels to keep it crispy. Do not discard the fat left in the pan!
Put into a food processor:
• The shelled pistachios.
• The Parmigiano Reggiano.
• The basil leaves.
• The extra virgin olive oil.
• A pinch of salt and pepper.
• Half of the burrataPulse blend intermittently (so the blades don’t heat up) adding a ladleful of pasta cooking water (or hot water) until you obtain a smooth but substantial cream.
Cook the pasta in plenty of salted water (be careful with the salt, the guanciale and the pistachios are already flavorful). Drain it very al dente, reserving one cup of the cooking water.
Put the pistachio cream in a wide pan (you can use the one where you cooked the guanciale to collect the last aromas) with the heat off or very low.
Pour in the drained pasta and a little cooking water. Stir vigorously to create a creamy emulsion that coats the pasta. If it’s too dry, add more water.Serve the pasta very hot.
• Top with the crispy guanciale.
• Place a nice piece of fresh burrata in the center (break it slightly so the creamy interior spills over the pasta).
• Sprinkle with the remaining chopped pistachios and, if you like, a grating of lemon zest.
Heat warning: Never cook the pistachio cream over high heat, otherwise the cheese inside will separate from the oil (it will “break”) and become lumpy. The cream should be warmed only by the heat of the just-drained pasta.
The Burrata: Remove the burrata from the fridge at least 20 minutes before serving. If it’s too cold, it will mute the dish’s flavors.
