TROFIE AL PESTO CON PISTACCHI E PANCETTA CROCCANTE

Prepare pesto by blending fresh basil, Parmigiano Reggiano, Pecorino Sardo Fiore, pistachios, garlic, and olive oil.

Set the pesto aside.

In a high flame frying pan, cook the striped bacon until crispy.

Cook the pasta in salted water.

Deglaze the pan with white wine after cooking the bacon.

Drain the pasta and add it to the pan with the bacon.

Turn off the flame and add the pesto to the pasta.

Mix the pasta until the pesto is dissolved.

Equipment Needed

Spice Level: