Sicilian Pasta with Creamy Pistachio Sauce

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

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

• 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