{"id":12189,"date":"2015-10-23T09:30:48","date_gmt":"2015-10-23T07:30:48","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=12189"},"modified":"2015-10-22T19:48:26","modified_gmt":"2015-10-22T17:48:26","slug":"autumnal-pasta-with-bacon-pistachios","status":"publish","type":"post","link":"https:\/\/test.theeatculture.com\/en\/autumnal-pasta-with-bacon-pistachios\/","title":{"rendered":"Autumnal pasta with bacon &#038; pistachios"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">All the flavor of the Mediterranean Sea concentrated on a plate of pasta with decided and unforgettable flavour. Choose the best raw materials: tomatoes have to be sweet and juicy, the bacon sweet and not too greasy. We play it safe with Bronte Pistachio&#8230; I must confess &#8211; both to you and Sara &#8211; I was aiming these delicious pistachios residual from our holidays in Sicily for a while.\u00a0<\/span><strong><span style=\"font-weight: 400;\">They was there, all alone in the pantry, and they was calling me! This seemed to me the best way to finish them off, with &#8220;honor and respect&#8221;. This pasta will satisfies any palate in search of good things, as always, I can guarantee it!<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<h5><strong><span style=\"font-weight: 400;\">INGREDIENTS (serves 4)<\/span><\/strong><\/h5>\n<p>&nbsp;<\/p>\n<ul>\n<li><span style=\"font-weight: 400;\">350 gr. of pasta (we used \u201cfusilli Voiello\u201d ones, they\u2019re my favorites\u2026but also Barilla will be great)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Twenty cherry tomatoes<\/span><\/li>\n<li><span style=\"font-weight: 400;\">A pack of fresh diced bacon<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 tablespoons chopped pistachios<\/span><\/li>\n<li><span style=\"font-weight: 400;\">4 tablespoons cooking cream<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Half a pack of Philadelphia cheese<\/span><\/li>\n<li><span style=\"font-weight: 400;\">A quarter of white onion<\/span><\/li>\n<li><strong><span style=\"font-weight: 400;\">Salt, pepper, oil q.s.<\/span><\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: right;\"><span style=\"font-weight: 400;\"><strong>Matching soundtrack:<\/strong><em>\u00a0The Blower\u2019s Daughter &#8211; Damien Rice<\/em><br \/>\n<\/span><strong><span style=\"font-weight: 400;\"><strong>Level of difficulty: <\/strong><\/span><\/strong><em><span style=\"font-weight: 400;\">so easy<\/span><span style=\"font-weight: 400;\">!<\/span><\/em><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/fusilli_4.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12176\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/fusilli_4.jpg\" alt=\"fusilli_4\" width=\"850\" height=\"722\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/fusilli_4.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/fusilli_4-300x254.jpg 300w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/fusilli_4-330x280.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/fusilli_4-690x586.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/fusilli_4-682x580.jpg 682w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h5>PROCESS<\/h5>\n<p><strong><span style=\"font-weight: 400;\">Wash and slice the tomatoes and set them aside. In a frying pan or in a wok let simmer the chopped onion with a little &#8216;of olive oil. Once wilted, add the bacon and raise the heat, let it color and then add the tomatoes. Now cook them on a high heat for a minute. Then lowered the heat to low and let go for a few minutes, so season with salt and pepper.<\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\">Cook the pasta and, in the meantime, prepare the cream that will make your dish a true delight! In a small bowl mix the cooking cream with Philadelphia, then add chopped pistachios. Lastly, season with a little olive oil and a pinch of salt.<\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\">Once the pasta is cooked, drain it by holding some water and pour it in the bacon and tomatoes sauce. Add a few tablespoons of pasta water and saut\u00e9. Once blended the dressing, turn off the heat and stir the pasta with pistachio cream previously prepared. Serve and enjoy this kind of grub!\u00a0\u00a0<\/span><\/strong><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/fusilli_5.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12183\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/fusilli_5.jpg\" alt=\"fusilli_5\" width=\"850\" height=\"1276\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/fusilli_5.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/fusilli_5-199x300.jpg 199w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/fusilli_5-682x1024.jpg 682w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/fusilli_5-330x495.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/fusilli_5-690x1035.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/10\/fusilli_5-386x580.jpg 386w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>All the flavor of the Mediterranean Sea concentrated on a plate of pasta with decided and unforgettable flavour. Choose the best raw materials: tomatoes&#8230;<\/p>\n","protected":false},"author":213,"featured_media":12186,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909],"tags":[1014,1011,929,1015,993],"_links":{"self":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12189"}],"collection":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=12189"}],"version-history":[{"count":2,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12189\/revisions"}],"predecessor-version":[{"id":12193,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12189\/revisions\/12193"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/12186"}],"wp:attachment":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=12189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=12189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=12189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}