Creamy Pistachio Pasta with Sicilian Cream Sauce
Craving something special? Try this easy and flavorful pistachio pasta recipe. Creamy pistachio sauce, salty pancetta, and crunchy pistachios create a delicious dish.
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.
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.
Nutrition Facts
Calories: 928kcalCarbohydrates: 75gProtein: 28gFat: 57gSaturated Fat: 22gPolyunsaturated Fat: 8gMonounsaturated Fat: 24gTrans Fat: 0.1gCholesterol: 93mgSodium: 1159mgPotassium: 618mgFiber: 5gSugar: 6gVitamin A: 872IUVitamin C: 4mgCalcium: 251mgIron: 3mg
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