Pasta al Pistacchio
INGREDIENTS500 grams rigatoni | 1 small onion, diced | 150 grams pancetta, cut into small strips | 80 grams pistachios, roughly chopped | 2 cups heavy cream | 50 grams parmesan METHOD 1. Add the chopped pistachios in a pan and toast until fragrant. 2. Bring a pot of water to a boil. Add the pasta and cook until al dente (2 minutes less than what the packet says). Reserve some pasta water for later. 3. Heat a large pan and add the pancetta. Stir this until the fat has rendered and becomes crispy. Transfer the pancetta to a bowl. 4. Add the onion to the pan, stir until softened. Stir in half of the pistachios to coat. 5. Add...