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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