Spaghetto Quadrato 1 with pistachios, bacon and scampi


Spaghetto Quadrato 1 with pistachios, bacon and scampi



  • Spaghetto Quadrato n.1 La Molisana   320g
  • Roasted pistachios   200g
  • Bacon Chunks   60g
  • Fresh Scampi   10 pc
  • Lemon   1 pc
  • Shallot   1 pc
  • Sprig of wild fennel   to taste
  • Extra virgin olive oil   to taste
  • Salt   to taste
  • Stracciata (fresh cheese)   to taste
  • Pepper   to taste


Peel the prawns and put them in a bowl to marinate with the olive oil, lemon juice and a sprig of wild fennel.

Clean and chop the pistachios with the mixer until you get a grain. Put aside about 60g that will be used later on to garnish the dish. Combine the remaining 140g of pistachios in a food processor, a drizzle of extra virgin olive oil, a pinch of salt, shallot, a pinch of pepper and gradually add the stracciata until creamy. Set aside a few teaspoons of cream useful for the final decoration.

In a bowl sauté for two minutes the cubes of bacon without adding fat. When cooked dry the bacon on a paper towel and add it to the cream, together with the shredded pistachios.

In boiling salted water cook the Spaghetto Quadrato® 1 drain when al dente and stir in the sauce. Serve by creating a nest of pasta with the scampi sauce on top. Finally, create a shape with stracciata cheese, adding the toasted bacon and finishing off with a sprinkle of chopped da parte, aggiungendo la pancetta tostata e ultimando con una spolverata di granella di pistacchi. 

Recipe by Jessica Maddaloni for the contest Ilovespaghettoquadrato