Autumnal pasta with bacon & pistachios

All the flavor of the Mediterranean Sea concentrated on a plate of pasta with decided and unforgettable flavour. Choose the best raw materials: tomatoes have to be sweet and juicy, the bacon sweet and not too greasy. We play it safe with Bronte Pistachio… I must confess – both to you and Sara – I was aiming these delicious pistachios residual from our holidays in Sicily for a while. They was there, all alone in the pantry, and they was calling me! This seemed to me the best way to finish them off, with “honor and respect”. This pasta will satisfies any palate in search of good things, as always, I can guarantee it!

INGREDIENTS (serves 4)

• 350 gr. of pasta (we used “fusilli Voiello” ones, they’re my favorites…but also Barilla will be great)
• Twenty cherry tomatoes
• A pack of fresh diced bacon
• 3 tablespoons chopped pistachios
• 4 tablespoons cooking cream
• Half a pack of Philadelphia cheese
• A quarter of white onion
• Salt, pepper, oil q.s.

Matching soundtrack: The Blower’s Daughter – Damien Rice
Level of difficulty: so easy!

PROCESS

Wash and slice the tomatoes and set them aside. In a frying pan or in a wok let simmer the chopped onion with a little ‘of olive oil. Once wilted, add the bacon and raise the heat, let it color and then add the tomatoes. Now cook them on a high heat for a minute. Then lowered the heat to low and let go for a few minutes, so season with salt and pepper.

Cook the pasta and, in the meantime, prepare the cream that will make your dish a true delight! In a small bowl mix the cooking cream with Philadelphia, then add chopped pistachios. Lastly, season with a little olive oil and a pinch of salt.

Once the pasta is cooked, drain it by holding some water and pour it in the bacon and tomatoes sauce. Add a few tablespoons of pasta water and sauté. Once blended the dressing, turn off the heat and stir the pasta with pistachio cream previously prepared. Serve and enjoy this kind of grub!