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