Fettucce Cream Cheese Pasta Brontese
This fettucce pasta is very creamy with a salty, sweet and fresh flavour profile that's just perfect.
Equipment
- 1 chopping board
- 1 chopping knife
- 1 pan
- 1 pot
- 1 blender like Nutribullet
Ingredients
- 250 gr Artisan Fettucce Pasta
- 1 onion medium
- 50 gr cubed bacon
- 40 gr shelled pistachios
- Belmorso Extra Virgin Olive Oil
- 100 gr cream cheese like Philadelphia original
Instructions
- Prepare the ingredients for this recipe.
- Peel and cut the onion into small cubes
- Transfer to a pan, add a generous drizzle of Belmorso Extra Virgin Olive Oil and sauté.
- Boil the water for your pasta with plenty of water and salt.
- After a couple minutes, add the bacon to sauté along with the onion.
- Add the fettucce to boil.
- In the meantime, blitz your pistachios in a blender until you get a powdery consistency. You can also opt for a coarser consistency if you prefer a lot of crunch.
- Add the ground pistachios to the pan with the onions and bacon, along with 8 tablespoons of pasta cooking water. Mix well and leave to cook at low heat for 2 more minutes.
- Drain the pasta and save some more cooking water, about half a glass.
- Transfer the pasta to the same pot and add the onions, bacon and pistachios paste. Mix well.
- Then add the cream cheese, about 3 large tablespoons, and fold it in with the pasta and the rest of the ingredients. Add more pasta water as needed. Continue mixing for 2 to 3 minutes so that the cream cheese heats up and melts fully.
- Take the pot off the heat, and serve the cream cheese pasta in your plates.
Video
Notes
Make sure to serve the pasta quickly and enjoy it right after. This kind of pasta tends to get sticky and dry pretty quickly.