Creamy, nutty, and impossibly decadent, my Pistachio Pasta is one you’ll turn to again and again. This simple dish combines pancetta, shallots, pistachios, and Parmigiano Reggiano that’s tossed with pasta and ready in about 30 minutes.
This post may contain affiliate links. Our disclosure policy.
Pistachio’s moment
To say that the pistachio is having its moment now would be an understatement. The virality of anything dubbed “Dubai-style” has given rise to the popularity of the pistachio and any of its derivatives. But pistachio pasta is something Sicilians have been making and enjoying for generations; one bite, and you’ll understand why.
This creamy, decadent, and delicious pasta couldn’t be easier to make, which makes it a great option for weeknights, but its rich flavor lends itself to being the perfect pasta course for a dinner party or any elevated dining experience.
Since it’s so rich, I like to serve pasta al pistacchio in smaller portions as a pasta course, followed by a main course like Sicilian style-tuna, though this dish could certainly be served as a main course as well.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Pistachios. I’m starting with whole pistachio nuts that have already been shelled, though you could save money and remove the shells yourself.
- Pork. I’m using pancetta, but you could also use guanciale, or even bacon.
- Aromatics. I’m using shallots here because they’re milder than onion but still give great flavor.
- Cheese and cream. Heavy cream and grated Parmigiano Reggiano cheese give pistachio pasta its rich texture. You can also use Pecorino Romano in place of the Parmigiano, though you should note that Pecorino is far saltier than Parmigiano.
- Pasta. Any tubular pasta, like penne, rigatoni, or paccheri, works well here, as would long pasta, like spaghetti or linguine.
See the recipe card for full information on ingredients and quantities.
Want To Save This Recipe?
Enter your email and we'll send it to you. Plus, get great new recipes from us every week!
How to make it
Each number corresponds to the numbered written steps below.
- Bring a large pot of salted water to boil and heat a large pan to medium heat. Add the pancetta to the pan and sauté until crisp, then transfer it to a plate, leaving the rendered fat in the pan.
- Once the water is boiling, add the pasta and cook to 1 minute less than al dente. Add the shallot to the pan with the fat and saute for 2 minutes or until soft.
- Reserve 1/4 cup of the chopped pistachios, and add the remainder to the pan and saute for 2-3 minutes.
- Add the cream and bring to a simmer. Once simmering, turn the heat down to low while waiting for the pasta to finish boiling.
- Add the pasta to the pan and turn the heat to medium. Mix well to coat the pasta with the sauce and cook until the pasta reaches al dente.
- Remove the pan from the heat and add the parsley and grated cheese. If the sauce is too thick, add 1-2 tablespoons of reserved pasta water to loosen it up. Taste test and season with salt and pepper. Sprinkle with the pancetta and remaining chopped pistachios and enjoy!
Top tip
- One thing I note frequently here on my website and on my YouTube channel is the importance of saving your pasta water. It plays an important role in so many dishes, but especially in creamy pastas, like this pistachio pasta. Cream pastas can dry out quickly, and the pasta water is the key to reconstituting the pasta to a creamy and decadent consistency. So please, save your pasta water!
- I prefer the pistachios to retain a bit of texture, either by pulsing them in a food processor or roughly chopping them with a knife. If you prefer a smoother sauce, you can blend everything together to create a creamy pistachio sauce. Even then, I recommend reserving about 1/4 cup of chopped pistachios for garnish to add a little crunch and visual appeal.
More pasta dishes you’ll love
Here are just a few favorites for you to try!
If you’ve enjoyed this Pistachio Pasta recipe, give it a 5-star rating.
Watch us on YouTube, follow along on our Facebook Page, and become a Patreon member to receive access to exclusive full-meal videos and content.
Pistachio Pasta – Easy Sicilian Pasta
Ingredients
- 1 pound penne pasta
- 1/4 pound pancetta diced
- 1 large shallot finely diced
- 1 1/2 cups shelled pistachios chopped in food processor, divided
- 1 1/2 cups heavy cream
- 1/2 cup grated Parmigiano Reggiano
- 1 cup reserved pasta water will most likely not need it all
- 1/4 cup minced flat-leaf Italian parsley
Want To Save This Recipe?
Enter your email and we’ll send it to you. Plus, get great new recipes from us every week!
Instructions
- Bring a large pot of salted water to boil.
- Heat a large pan to medium and add the pancetta. Saute the pancetta until crisp then remove it to a plate, leaving the rendered fat in the pan.
- At this time, cook the penne until 1 minute less than al dente.
- Add the shallot to the pan and saute for 2 minutes or until soft. Add all but a 1/4 cup of the chopped pistachios and saute for 2-3 minutes.
- Add the cream and bring to a simmer. Once simmering turn the heat down to low while waiting for the pasta.
- Add the pasta to the sauce and turn the heat to medium. Cook, mixing well to coat, until the pasta reaches al dente then remove the pan from the heat.
- Mix in the parsley and grated cheese. If the sauce is too thick, add 1-2 tablespoons of reserved pasta water at a time to loosen it up. Taste test and season with salt and pepper to taste. Sprinkle the pancetta and remaining chopped pistachios on top or distribute to individual plates. Enjoy!
Notes
- Pasta. Any type of substantial pasta can be used. Spaghetti, linguine, rigatoni, and penne are all good choices.
- Sauce consistency. I prefer the pistachios to have some texture from pulsing in a food processor or chopping with a knife. But the sauce can be blended if you like, which makes a sort of pistachio cream. If blending, I still recommend saving a 1/4 cup of chopped pistachios for garnishing.
- Herbs. I used parsley, but basil is great too.
- Cheese. Pecorino Romano can be subbed for the Parmigiano Reggiano.
- Leftovers. Pistachio pasta can be saved for up to 3 days and reheated in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Follow Me
The Sip and Feast Cookbook
- 100+ recipes
- Essential tools and ingredients
- Entertaining ides
- Stunning photography
