Here’s a tasty pasta dish that’s easy, delicious and it will make you a champ in your guests’ eyes. The Dubai Chocolate craze has made the use of pistachios in vogue among cooks (mostly desserts).
This dish is Cacio e Pepe (pepper and cheese) but with chopped pistachios. This is a great vegetarian offering that everyone will love.
Recipe by Peter MinakiCourse: MainCuisine: ItalianDifficulty: Easy
Servings
4
servings
Prep timeminutes
Cooking time
8
minutes
Ingredients
250 gr. dry spaghetti
1 1/4 cup grated Romano Cheese
4 Tbsp. unsalted butter
1/2 cup heavy cream
1 1/2 tsp fresh ground pepper
1/2 cup toasted chopped pistachios (pulse in food processor)
Garnishes
more grated cheese and pistachios
Directions
Place a pot of water on your stovetop and bring to a boil. Add salt and cook pasta for 7 minutes. Reserve about a cup of pasta water, strain.
Place the pasta back in the pot along with butter, cream and 2 ladles of pasta water and turn heat to medium. Stir occasionally and after a couple of minutes you should have a thick creamy sauce.
Take off the heat, add grated Romano, ground pepper, pistachios and stir in until melted. Add more pasta water if needed to loosen sauce a bit.
Divide and plate, top with pistachios and more grated cheese and serve.
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