Spaghetti with Guanciale, Tuscan Kale Pesto, Pistachios, and Parmesan Crisps

Name: Spaghetti with Guanciale, Tuscan Kale Pesto, Pistachios, and Parmesan Crisps
Yield: Serves 2 servings
Ingredients: Guanciale; 10 leaves Tuscan kale (cavolo nero); 1 packet pistachios; Parmesan cheese; 1 clove garlic; Salt, to taste; Red pepper flakes

Lida Cecchini @Mdg9117

A simple, quick, and delicious recipe—give it a try and see for yourself.

Lida Cecchini @Mdg9117

A simple, quick, and delicious recipe—give it a try and see for yourself.

Saved

Ingredients

Serves 2 servings

Guanciale
10 leavesTuscan kale (cavolo nero)
1 packetpistachios
Parmesan cheese
1 clovegarlic
Salt, to taste
Red pepper flakes

Saved

Steps

1

In a skillet, heat some extra virgin olive oil with a clove of garlic and a small piece of red pepper. Sauté until the garlic is just golden, then remove the garlic. Add the guanciale, diced, and cook for a few minutes.
2

Blanch the Tuscan kale leaves for a few minutes, then drain and pat dry. Chop them and place in a blender with the pistachios, 2 tablespoons extra virgin olive oil, and 2 tablespoons Parmesan cheese. Blend until smooth, then add the pesto to the guanciale in the skillet and mix well.
3

Place slices of guanciale in a hot nonstick pan to make them crispy. Once ready, remove them. In the same pan, add 3 tablespoons Parmesan cheese to make a crisp.
4

Cook the spaghetti until al dente, drain, and add to the skillet with the kale pesto and guanciale. Toss and combine for a few minutes. Serve on plates and top with the crispy guanciale, Parmesan crisps, and a few pistachios.