Calamarata with Walnut Pesto & Italian Bacon

• 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)

1. 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.
2. 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.
3. 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.
4. Nutty Touch Coarsely chop the walnut kernels. These will add crunch and a rustic texture to the dish.
5. 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.
6. Plate & Impress Serve hot with extra chopped walnuts and a generous sprinkle of parmesan cheese, if desired. Buon Appetito!

Recipe by: Raluca (@montessoriindailylife)