This recipe is designed for spelt casarecce.
In a frying pan we brown some smoked bacon, which we make crispy. Then we remove it from the pan and keep it aside.
In the same pan we add the Donna Vittori wild chicory cream in which we will drop the pasta cooked al dente. We season it all by adding the crispy pancetta pour into the dish. We enrich the dish with the pistachio granules.
I would pair a craft beer with this pasta, perhaps a fragrant one like a Belgian Saison that also has some alcohol content.
