Pistachio nuts pasta

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

Directions:

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.

Add the bacon when onions are browned. And add some fresh cream (panna).

Boil the pasta in salted water, drain it al dente and let it stir into the pan with bacon and onions.

Add a good srinkle of pistachios and stir. Add also a sprinkle of pistachios to decorate the dishes at the and.
You can also add  freshly ground pepper or mint if you like.