INGREDIENTS
500 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 the cream and stir for 1-2 minutes to cook.
6. Once the pasta is done, add it to the pan with the cream. Stir it all through to coat in the sauce.
7. Finish off by adding in the parmesan. If the sauce is too thick, you can add in some pasta water to thin it out.
8. Divide into plates and garnish with the remaining pistachios.