PISTACCHIO BUTTER PASTA

Serves 4:
▫️100g streaky bacon
▫️100g speck
▫️285ml single cream
▫️3 cloves garlic
▫️1/2 medium sized onion
▫️3 tablespoons Munch A Bunch Pistacchio Butter
▫️400g spaghetti
▫️4 teaspoons Pistacchios coarsley grated (for garnish)
▫️1 1/2 cup cooking pasta water
▫️Parmesan Cheese
▫️Black pepper


METHOD:

▫️Start by chopping the bacon and speck and frying them in a pan large enough to hold the pasta.
▫️Boil some water and cook the spaghetti al dente’.
▫️Finely chop the garlic and onion and add them to the frying pan once the bacon and speck have rendered their fat.
▫️Continue frying until onions and garlic become soft and bacon and speck become crispy.
▫️Pour in the single cream and pistacchio butter and mix thoroughly. Simmer for 1-2 minutes and then switch off the heat.
▫️Once the spaghetti is cooked and drained (don’t forget to save some of the pasta water!), transfer it to thr frying pan and mix it well with the sauce.
▫️Add the parmesan cheese and some black pepper to your liking.
▫️If the pasta sauce is too thick, gradually add the pasta water to the sauce until it is creamy.
▫️Plate and finish off with some pistacchio crumbles to garnish.
▫️Enjoy!