Pasta Ricotta-Speck-pistachios

Good

% Daily Values based on a 2,000 calorie diet

Step 1

The preparation of the sauce is quicker than cooking the pasta itself, so let’s start with it. Start by filling a pot with 2/3 of water and let it start heating up untill boiling

Step 2

While the water is heating up, cut the speck into pieces and put it in a pan with a thin layer of oil on medium-high heat

Step 3

When the speck is done scoop it out of the pan and put it in a bowl where you will add the ricotta, pistachios and some fresh basil leaves since they will be used to make the cream for the pasta in a minute. Make sure to save a small quantity of pistachios and speck because we will use them at the end to complete the dish. Keep the pan with the oil, we will finish to cook the pasta in it

Step 4

At this point the water is definitely boiling, so add some salt and throw in the pasta (quick tip for a perfect cooking, read the suggested cooking timer and subtract 1 more minute). 2 minutes before the pasta is ready, add some of the pasta water in the bowl and with the help of a mixer, blend it together untill it reaches the consistency of a smooth cream (start with a bit of water and keep on adding it untill you reach the desired consistency)

Step 5

When the pasta is ready make sure it is perfectly “al dente” and put it on the pan where you previously cooked the speck. Set the fire on medium/high for 2 more minutes while keep on adding some pasta water just to keep it wet enough for it to cook and create a cream with the oil, making sure to mix it continuously so all the pasta will absorb the water/oil cream you created

Step 6

After the 2 minutes, you can turn off the fire, add the cream you created with the mix of ricotta and pistachios on the pasta and keep on mixing untill the pasta is perfectly coated in this divine cream. Now feel free to add the last part of pistachios and speck we saved before and move it on the plate ready to be served

Step 7

You can freely modify 2 ingredients in this recipe You can use Guanciale instead of the speck, but doing so remember to not use the oil, since the fat that the guanciale release when cooked is more than enough And you can use mint leaves instead of the basil, but in that case remember that 5 basil leaves translate to no more than 2/3 mint leaves or else it will cover the taste of the other ingredients