Summary

Ingredients

• 400 g penne
• 1 sprig rosemary
• 80 g pistachios, peeled
• 100 g bacon, streaky smoked
• 10 g fennel seeds
• 6 tablespoon olive oil, very good
• 80 g parmesan, freshly rated
• salt and pepper

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Instructions

1. Cook the penne in salted water until al dente.
2. Finely chop the rosemary, pistachios and bacon, mash the fennel seeds in a mortar. Heat everything together in a large saucepan in olive oil and stir well. As soon as a fine sauce has formed, add the penne. Mix in the parmesan and season with black pepper from the mill. Heat again, season to taste and stir well.
3. Serve immediately in a deep bowl.