This quick and unique Italian dish is a nice combination of mushrooms, nuts and bacon with linguine pasta.
Deborah Lo Scalzo
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salt and pepper to taste
drizzle of olive oil
300g guanciale, chopped (see footnote)
300g pistachios, chopped
4 rashers streaky bacon or pancetta
500g linguine pasta
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Method Prep:10min › Cook:25min › Ready in:35min
Separate the caps from the stems of the mushrooms. Set aside the stems. They can be cooked with a little bit of garlic and parsley and served as a side dish. Using only the caps of the mushrooms, cut them into little pieces.
Bring a pan of water to the boil. Add the mushrooms with a generous pinch of salt. Boil for a few minutes, then drain, keeping the water that the mushrooms were cooked in.
Sauté the guanciale in a large saucepan with some olive oil. Add 2 to 3 ladlefuls of the mushroom water and the pistachios. Cook for about 5 minutes and add the mushrooms. Cook everything for about 2 minutes over medium heat. Add some more of the mushroom water or if you want some meat stock.
Bring a large pan of water to the boil. Add the pasta and some salt and cook till al dente.
Drain the pasta and add to the mushroom mixture. Mix eveything together over low heat.
Fry the bacon rashers until crisp. Serve the linguine on individual plates with a rasher of bacon cut in half on top.
If you can't find guanciale, which is Italian smoked pork cheek, you can use smoked ham, pork belly or bacon instead.