Umami
Umami

Sicilian Pasta with Creamy Pistachio Sauce

4 servings

servings

10 minutes

active time

20 minutes

total time

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)

Directions

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.

Nutrition

Serving Size

-

Calories

1167 kcal

Total Fat

71 g

Saturated Fat

34 g

Unsaturated Fat

33 g

Trans Fat

1 g

Cholesterol

188 mg

Sodium

302 mg

Total Carbohydrate

105 g

Dietary Fiber

7 g

Total Sugars

6 g

Protein

28 g

4 servings

servings

10 minutes

active time

20 minutes

total time
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