Ingredients:
- 160 g paccheri / calamarata (or other pasta format)
- 120 g walnut pesto
- 80 g bacon or guanciale
- Walnut kernels, to taste
- Fine salt, to taste
- Olive oil, to taste
- Parmesan cheese (optional, for serving)
Step-by-Step Instructions:
- Sizzle the Strips
Cut the bacon or guanciale into strips and cook in a hot pan until golden, crispy, and well browned. Turn off the heat and stir in the walnut pesto. - Boil Like a Pro
While the bacon cooks, boil the paccheri in salted water until al dente. Before draining, reserve a ladle of the cooking water. - Cream It Up
Add a ladle of the hot pasta water to the bacon and pesto mixture to create a creamy sauce. Stir well. Add a touch of olive oil if needed. - Nutty Touch
Coarsely chop the walnut kernels. These will add crunch and a rustic texture to the dish. - Marry the Flavours
Drain the pasta and add it directly to the sauce. Add the chopped walnuts. Toss everything together in the pan to coat the pasta evenly. - Plate & Impress
Serve hot with extra chopped walnuts and a generous sprinkle of parmesan cheese, if desired.
Buon Appetito!
Recipe by: Raluca (@montessoriindailylife)
