Wine Orecchiette with Bacon, Stracchino, and Pistachios

Cut the bacon into cubes and fry it in a pan until golden and crispy. Remove it and place it on absorbent paper to eliminate excess fat.

In the same pan where you cooked the bacon, add the stracchino and blend it with a ladle of pasta cooking water until you achieve a velvety consistency.

Bring plenty of salted water to a boil and cook the Pugghia red wine orecchiette until al dente (time indicated on the package).

In a non-stick pan, gently toast the pistachio granules to enhance their aromatic flavor.

Drain the orecchiette, keeping a ladle of cooking water aside. Add them to the stracchino cream and toss in the pan to blend all the flavors.

Finish the dish with crispy bacon, pistachio granules, and a grind of black pepper. For a final touch, add a drizzle of raw Pugghia extra virgin olive oil.