Corina's pancetta pasta with pistachio and parmesan

thick spaghetti

2 cloves garlic - mashed or sliced
1 chili d’arbol- sliced
1/4 c. diced pancetta
1/4 c. ground pistachio
1/4 c. grated parmesan
chopped parsley
s and p

cook the spaghetti al dente.  DO NOT OVER COOK!!!!!!!!!  

in a pan sauté the garlic and chili in the butter with a pinch of salt, no color please.  

add the pancetta and cook til still slightly chewy

add the cooked spaghetti with a bit of pasta water.  

add the pistachio - stirring it in

add the parmesan - continue to stir - it should get creamy

add a dollop of butter and stir it in

toss in the parsley and season with s and p.

plate and top with breadcrumbs

love it


if it starts to break and look oily, stir in a bit more pasta water. it should be creamy, not oily