Sicilian Pasta with Creamy Pistachio Sauce

Sicilian Pasta with Creamy Pistachio Sauce

One of the easiest pasta dishes you'll ever make, this Sicilian pasta with creamy pistachio sauce is ready in the time it takes to cook your pasta! A simple decadent pasta recipe made with chopped pistachio in a cream sauce along with sautéed pancetta that's creamy, crunchy, salty and oh so satisfying!

Course Main Course

Cuisine Sicilian-Italian

Keyword pasta with creamy pistachio sauce

Prep Time 10

Cook Time 10

Total Time 20

Servings -6 servings

Calories 1167kcal

Author Nadia Fazio

Ingredients

150 grams pancetta cut into small cubes
1 small onion finely diced
¾ cups chopped pistachios unsalted
2 cups heavy cream (or 35% cooking cream)
500 grams pasta penne, rigatoni or other of your choice
2 tbsp. grated Parmigiano or Pecorino Romano cheese plus more for serving

Instructions

Place the chopped pistachios in a dry pan and toast them until fragrant.
Bring a large pot of salted water to a boil. Cook pasta until very al dente, about 2 minutes less than the suggested cooking time. Reserve some of the cooking water.
Meanwhile, heat a skillet large enough to hold the pasta, on medium high heat. Add the cubed pancetta and cook, stirring, until it has rendered it's fat and is crisp, about 5 minutes. Transfer the pancetta to a bowl.
Add the diced onion to the pan. Cook until soft, about 3 minutes. Stir in about 1/2 of the crushed pistachios and stir to coat.
Pour in the cooking cream and cook on medium heat for 1 minute.
Drain the pasta and add to the skillet. Stir in the reserved pancetta and toss to coat the pasta in the cream sauce.
Add 2 tbsp. of grated cheese to create a creamier consistency. If the sauce is too thick, add a ladle or two of pasta water to thin it as necessary
Serve immediately garnished with the remaining chopped pistachios and extra grated cheese at the table.

Notes

Can this pasta be made with other nuts?

Crushed nuts added to pasta are delicious! Other possibilities include almonds (just like I added in this recipe for pasta with rapini) or walnuts.

How long does this pasta keep for?

Keep leftovers refrigerated for up to 3 days.

Please note that the nutritional information provided is approximate and may vary according to exact ingredients used and portion size.

Which other types of pasta pair well with pistachio sauce?

I prefer medium length pasta shapes such as penne rigate; rigatoni or cavatappi as the sauce clings well to them.
If you prefer a longer pasta, I recommend fettuccine.
And if you want to pair this sauce with fresh homemade pasta try gnocchi; cavatelli or busiate.

Nutrition