Paola’s Pistachio Spaghetti alla Chitarra

A five-ingredient sauce from my sister Paola. While I cook with instinct and a pinch of chaos, she brings science, technique and order into the kitchen (she’s a scientist by trade, after all). She came up with this pasta one day, and I’ve been obsessed with it ever since. It’s so simple it feels like cheating: just a few pantry staples, a swirl of olive oil and pistachios.

Spaghetti alla chitarra are made by rolling fresh pasta dough into sheets and cutting them on