Straw and Hay with bacon, parmesan, and pistachios, with homemade fresh egg pasta, delicious and easy to prepare. Tasty first course, perfect for a family lunch or an evening with friends.

This pasta pairs perfectly with rich and flavorful sauces, like the one I propose today: a combination of crispy bacon, grated parmesan, and pistachios, for a tasty and original first course.

Very simple first course to prepare. First of all, I prepared the tagliatelle with my recipe here (if you’re in a hurry you can also use pre-made tagliatelle), then I focused on the sauce. While the water boils, in a pan I heated the oil and butter, browned the bacon and onion, then added the white wine and finally added 2 tablespoons of cream to give more creaminess to the dish. Finally, I poured in the tagliatelle and tossed with grated parmesan, a pinch of pepper, and served. Excellent!

Tasty first course very simple and quick to make.

Let’s see together how to make the recipe for Straw and Hay with bacon, parmesan, and pistachios. Prepare the ingredients and let’s get started.

And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.

Gabriella

Other tasty first courses to try:

Straw and Hay with bacon, parmesan, and pistachios

Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 2
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients

For 4 people

11.3 oz egg tagliatelle (straw and hay)
2 nuts butter
1 drizzle extra virgin olive oil
2 slices rolled bacon
1.8 oz bacon (cut into cubes)
2 tbsp cooking cream (or ricotta)
2.1 oz grated parmesan
to taste chopped pistachios
to taste onion
white wine
to taste salt
to taste pepper

Tools

1 Pot
1 Pan

Steps

First, in a large pot, bring plenty of salted water to a boil. When the water boils, add the tagliatelle and cook for about 2-3 minutes (check the cooking before draining). If using packaged ones, cook for the time indicated on the package.
Meanwhile, in a large pan, melt the butter over low heat along with the extra virgin olive oil. Add the finely chopped onion and let it soften, then add the cubed bacon and brown it until crispy.
Deglaze with a glass of white wine and let the alcohol evaporate, then add 2 tablespoons of cream (or ricotta) and mix well. Meanwhile, grill 2 slices of bacon in a pan (or on a grill pan) and set them aside.
As soon as the tagliatelle are ready, drain them al dente and transfer them to the pan with the sauce. Add the grated parmesan, coarsely chopped pistachios, and toss everything together for a few minutes, adding a ladleful of pasta cooking water if necessary.
Serve the Straw and Hay with bacon, parmesan, and pistachios hot, garnished with more grated parmesan, the grilled bacon cut into julienne strips, and a sprinkle of black pepper. Enjoy!
Until next recipe

Storage

You can store the Straw and Hay with bacon, parmesan, and pistachios in the refrigerator for 1 to 2 days, in an airtight container to prevent the pasta from drying out and absorbing unwanted odors. When ready to eat, reheat the pasta, adding a bit of water or even a drizzle of extra virgin olive oil.

Tips and Suggestions

For a more intense flavor, you can use smoked bacon instead of sweet bacon.

If you prefer, replace the pistachios with chopped walnuts or almonds.

For a touch of freshness, you can add some chopped parsley leaves to the sauce.

If you’re short on time, you can use pre-cubed bacon and pre-grated parmesan.

If you want a more intense note of flavor, you can use pecorino romano instead of parmesan.

For a vegetarian version, omit the bacon and make a creamy sauce with 80 g of grated parmesan melted with a bit of pasta cooking water. Alternatively, you can also add seasonal vegetables, such as zucchini slices, artichokes, or mushrooms.

Variants

Straw and Hay with mushrooms and bacon: A tasty alternative with the addition of porcini or champignon mushrooms.

Straw and Hay with shrimp and zucchini: A lighter and fresher dish, perfect for summer.

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Delicious Recipes

Straw and Hay with Bacon, Parmesan, and Pistachios