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Bucatini with pistachios pesto 
& Crispy Guanciale of Salumificio San Carlo

Guanciale intero2.jpg

INGREDIENTS

Coppa piacentina of Salumificio San CarloGuanciale of Salumificio San Carlo
Bucatini
Pistachios
Basil
Sundried tomatoes
Salt & Pepper to taste
Extra virgin olive oil

HOW TO MAKE

  • Finely chop the shelled pistachios, basil and sun-dried tomatoes.

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  • Cut the guanciale into strips and brown them in a pan until crispy. ​

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  • Cook the bucatini al dente and dress with the prepared pesto, a little of the cooking water and the crispy guanciale. 

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  • Decorate as desired with basil leaves.

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