Creamy Pistachio Pasta with Sicilian Cream Sauce
This easy and flavorful Pistachio Pasta recipe is the perfect weeknight dinner when you want something a little more special! With a creamy pistachio sauce, salty pancetta, and chopped pistachios, this pasta al pistacchio is the real deal! All you need are a handful of ingredients for this flavorful silky pistachio cream sauce, which is a staple in Sicilian cuisine. Pasta lovers will enjoy the vibrant color of the flavorful sauce and the crunchy pistachios on top.
I had pasta very similar to this one during one of our trips to Italy. I loved the nutty flavor of the pistachios and the delicious sauce made with white wine and a touch of heavy cream.
We’ve actually been to the restaurant on multiple visits to Italy, and after becoming close friends with the owners, we were able to get their recipe! I ended up tweaking things a bit to make it come together a bit faster and put my own spin on it.
I added the pancetta because I wanted a salty element, and I think it pairs really well with the creamy consistency of the sauce. Plus, this sauce is made completely in the pan – no need for a food processor!
If you like this recipe, try my homemade pesto with pistachios – you could make a pistachio pesto pasta! Or, try my traditional pesto recipe. And, if you aren’t a fan of pine nuts, you can make my walnut pesto or nut-free pesto for various pasta recipes!
Why You’ll Love This Recipe
- Simple Ingredients – This recipe requires only a few ingredients that can be easily found at your local grocery store—nothing special or hard-to-find!
- An Easy Weeknight Meal – I love this dish because there isn’t too much prep work and it’s on the table in about 30 minutes or so! Trust me, this is one of the easiest pasta dishes to make, while still being special!
- Perfect for a Dinner Party – This pasta would be so good for a dinner party! It’s impressive enough without too much hard work, so you can quickly whip it up and spend more time with your guests!
Ingredients
- Linguine – Linguine is a long, flat pasta that pairs really well with creamy sauces. Its shape helps it cling to the sauce so that every bite is full of flavor. Make sure to cook the pasta al dente!
- Cubed Pancetta – Pancetta adds a delicious, salty richness to the dish. It’s Italian bacon that’s cured but not smoked, giving it a slightly different flavor than regular bacon. For best results, cook until crispy to add a crunch to your pasta.
- Pistachios – Raw pistachios are one of the main ingredients in this dish and add a unique, nutty flavor and a satisfying crunch. Toasting them lightly before adding them to the sauce enhances their flavor. For convenience, buy shelled pistachio nuts, but if you enjoy the process, shelling them yourself can be quite therapeutic!
- Extra Virgin Olive Oil – A staple in any kitchen, extra virgin olive oil adds a fruity, rich base to your sauté. Use a high-quality olive oil for the best flavor. It’s also great for drizzling over the finished dish for an extra touch of richness.
- Onion – Finely minced onion gives a sweet base for the sauce. Cook it until softened to release its natural sugars, which add depth to the pasta sauce. Choose a yellow or white onion for the best balance of sweetness and flavor.
- Garlic – Garlic provides a sharp, savory taste that complements the richness of the pancetta and cream. Fresh garlic is best, but in a pinch, pre-minced garlic can save time. Just be sure to adjust the quantity, as pre-minced garlic can be stronger.
- Sage Leaves – Sage is earthy and peppery. Fresh sage is preferable for its vibrant flavor, but dried sage can be used in a pinch—just use about half the amount.
- Lemon Zest – Lemon zest brightens the dish with a burst of citrusy freshness, balancing the sauce’s richness. Use a microplane to zest the lemon finely, avoiding the bitter white pith.
- White Wine – White wine adds acidity and depth to the sauce, helping to deglaze the pan and incorporate all those flavorful browned bits. Choose a dry white wine, like Sauvignon Blanc or Pinot Grigio, for the best results. Remember, if it’s good enough to drink, it’s good enough to cook with!
- Heavy Cream – Heavy cream creates a luxurious, silky sauce that coats the linguine perfectly. It’s essential for that rich, creamy texture. For a lighter option, you could use half-and-half, but the sauce will be less creamy.
- Parmesan – Parmesan cheese adds a salty, nutty flavor that enhances the overall dish. Freshly grated Parmesan melts better and has a superior flavor compared to pre-grated varieties. Use a fine grater to ensure it incorporates smoothly into the sauce. I prefer to use real Parmigiano Reggiano for the best taste!
Substitutions and Additions
- Pecorino Romano for Parmesan – Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk. Its sharper, more pronounced flavor compared to Parmesan can add a tang to the dish. Substitute the Parmesan with an equal amount of Pecorino Romano. Just be mindful of the salt level since Pecorino is saltier than Parmesan, so you may want to adjust the added salt accordingly.
- Prosciutto for Pancetta – Prosciutto, like pancetta, is an Italian cured meat, but it’s typically less fatty and has a slightly sweeter, more delicate flavor. Thinly slice the prosciutto and add it to the skillet just until it crisps up, similar to the pancetta. Be cautious with cooking time since prosciutto can cook faster and become overly crispy if left too long.
- Sun-Dried Tomatoes – Sun-dried tomatoes add a sweet and tangy flavor that complements the richness of the cream and pancetta, while also introducing a chewy texture that contrasts nicely with the pasta. Finely chop about 1/4 cup of sun-dried tomatoes (preferably the kind packed in olive oil for extra flavor) and add them to the skillet along with the onions and garlic. You could also use some cherry tomatoes!
- Baby Spinach – Baby spinach adds a fresh, vibrant element to the dish, providing a nice contrast to the richness of the cream and pancetta. Add about 2 cups of baby spinach to the skillet just after adding the heavy cream. Cook until the spinach is wilted and well incorporated into the sauce before combining it with the pasta.
Step by Step Instructions
Cook the Pasta: Bring a large pot of water a boil. Add salt. Add the linguine and cook according to the package instructions. Once done, drain and reserve 3/4 cup of the pasta water.
Prepare the Pancetta and Pistachios: In a medium skillet over medium heat, cook the cubed pancetta until crispy, about 3-4 minutes. Remove the pancetta with a slotted spoon and set it aside. Add the pistachios to the skillet and toast them for about 2 minutes until lightly browned and fragrant. Remove them and set aside with the pancetta.
Sauté the Aromatics: In the same skillet, add the extra virgin olive oil, chopped onion, minced garlic, chopped sage leaves, and lemon zest. Sauté for 2 minutes until the onion is softened and fragrant.
Deglaze with White Wine: Pour in the white wine and cook, stirring occasionally, until it reduces by half.
Finish the Sauce: Add the heavy cream to the skillet along with the cooked pancetta and toasted pistachios. Bring the mixture to a gentle simmer and cook for 2 minutes to allow the flavors to meld.
Combine and Season: Stir in the grated parmesan until melted and well combined. Season the sauce with sea salt and freshly ground black pepper to taste.
Combine with Linguine: Add the cooked linguine to the skillet and toss well to coat the pasta evenly with the sauce. Gradually add the reserved pasta cooking water as needed to achieve a creamy consistency.
Serve: Divide the linguine among serving plates. Garnish with the remaining pistachios. Enjoy your enhanced Pistachio Pancetta Linguine!
Tips and Notes
- Perfectly Toasted Pistachios – Toast the pistachios in the same skillet used for the pancetta to incorporate some of the rendered pancetta fat. This not only saves on cleanup but also infuses the pistachios with an additional layer of flavor. Toast them just until they’re golden brown and fragrant, being careful not to burn them.
- Creating a Creamy Sauce – When combining the cooked linguine with the sauce, gradually add the reserved pasta water a little at a time. The starchy water helps to emulsify the sauce, creating a creamy, cohesive consistency that clings beautifully to the pasta. Start with a couple of tablespoons and adjust until you reach the desired creaminess.
Serving Suggestions
- Wine Pairing – A crisp, acidic Sauvignon Blanc complements the richness of the cream and pancetta while enhancing the lemon zest and sage flavors in the dish.
- Appetizers – There are a few appetizer recipes I suggest to pair this pistachio pasta with! Sausage crostini, pesto bruschetta or burrata bruschetta, or Sicilian arancini would all be delicious! Garlic crostini would also be delicious – maybe with some pesto hummus, too!
- Salads – This pasta is perfect to serve with a fresh, vibrant salad! My favorites to pair this pistachio dish with are tomato and onion salad, burrata and arugula salad, and burrata caprese!
- Add a Meat – Serve up a hot batch of my panko chicken cutlets with this pistachio pasta for an extra hearty meal.
Storage and Reheating Instructions
Storage
- Store leftovers in an airtight container for up to 3 days.
Reheating
- Stovetop – Heat in a skillet over medium heat with a splash of milk or cream, stirring occasionally, until warmed through.
- Microwave – Place in a microwave-safe dish with a splash of milk or cream. Cover loosely and heat on medium power for 1-2 minutes, stirring halfway. Continue in 30-second intervals until warm.
- Oven – Preheat to 350°Fahrenheit (175°Celsius). Transfer to an oven-safe dish, cover with foil, and heat for 15-20 minutes, stirring halfway. Add milk or cream if needed.
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Creamy Pistachio Pasta with Sicilian Cream Sauce
Equipment
- Large pot
- Medium skillet
- Measuring Cups and Spoons
- Colander
- wooden spoon
Ingredients
- 12 ounces linguine
- 7 ounces cubed pancetta
- 2/3 cup pistachios plus 2 tbsp for topping
- 2 tablespoons extra virgin olive oil
- 1 onion finely minced
- 1 clove garlic minced
- 3 sage leaves chopped
- Zest of 1 lemon about 1 tbsp
- 3/4 cup white wine
- 3/4 cup heavy cream
- 2 oz parmesan finely grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions. Once done, drain and reserve 3/4 cup of the pasta water.
Make the Sauce:
- In a medium skillet over medium heat, cook the cubed pancetta until crispy, about 3-4 minutes. Remove the pancetta with a slotted spoon and set it aside. Add the pistachios to the skillet and toast them for about 2 minutes until lightly browned and fragrant. Remove them and set aside with the pancetta.
- In the same skillet, add the extra virgin olive oil, chopped onion, minced garlic, chopped sage leaves, and lemon zest. Sauté for 2 minutes until the onion is softened and fragrant.
- Pour in the white wine and cook, stirring occasionally, until it reduces by half.
- Add the heavy cream to the skillet along with the cooked pancetta and toasted pistachios. Bring the mixture to a gentle simmer and cook for 2 minutes to allow the flavors to meld.
Combine and Season:
- Stir in the grated parmesan until melted and well combined. Season the sauce with sea salt and freshly ground black pepper to taste.
Combine with Linguine:
- Add the cooked linguine to the skillet and toss well to coat the pasta evenly with the sauce. Gradually add the reserved pasta cooking water as needed to achieve a creamy consistency.
Serve:
- Divide the linguine among serving plates. Garnish with the remaining pistachios.
This is such a great weeknight meal. I made this for my husband and I last night and it’s so good. I love the flavors- will definitely make again for another date night at home.