Ingredients (per 4 persons):
200 grams of Bronte (from Sicily) pistachios
1 red onion
half glass of a good dry white wine
200 grams of diced italian bacon (guanciale from Norcia, Umbria)
Organic extra virgin olive oil
400 g of dry pasta (recommended pasta from Gragnano, south of Italy)
Organic fresh cream (panna)
Sea salt and pepper and fresh mint if you like
Cut the bacon into strips and roast it in a sause pan.
Throw the fat from the bacon to have a lighter.
Cut the onions in small pieces, all in a pan with a few tablespoons of excellent organic olive oil.
Sautè with half glass of dry wine.
Boil the pasta in salted water, drain it al dente and let it stir into the pan with bacon and onions.