This recipe starts with a question from a friend: “Lori, do you have a recipe for pistachio sauce?” Despite spending a lot of time in Italy over the past 40 years, I sadly had to admit to my friend that I had never been to Sicily, where pistachios are revered and pistachio cream sauce a tradition.
But that doesn’t mean I’m not up for a challenge so I set out to make my own version of a pistachio cream sauce. I am telling you right now, I can eat this sauce every week.
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It’s easy, luxuriously creamy and swoon-worthy. And I put my own spin on it.
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Pistachios in pasta sauce
That heading above maybe should have a question mark behind it, right? Surprisingly, pistachios are super diverse because they are as comfortable in a super simple pesto as they are in a creamy gelato (one of the best flavors IMHO).
And that recipe spin I mentioned above includes some sauteed pancetta and a splash of brandy. The pancetta adds a bit of smoky salt and the brandy a subtly rich flavor layer.
Pistachio cream sauce also begs for a long stand pasta and I think bucatini is the perfect choice. Who doesn’t love slurping up pasta where the sauce hides in the holes and curves?
I’m predicting that creamy pistachio pasta is going to become a regular on our holiday table.
Simple step by step: from scratch pistachio sauce
One of the best things about this recipe is that all the flavor develops from cooking the ingredients in layers all in one pan. Start with the pistachios, then the pancetta and then the onions and garlic before building the saucy components.
Cooking with brandy
Allow the brandy (or any alcohol) to cook over medium-high heat for about 2 minutes to cook-off the alcohol so that all is left is rich flavor.
Don’t forget to add some reserved pasta water to loosen up the sauce. The starchy water helps make it ultra-creamy.
Pasta water down the drain?
If you accidentally threw out all the pasta water, relax!
Pasta water has an important role in many pasta sauces by emulsifying the sauce, thickening and making it creamy at the same time. But if yours went down the drain accidentally…you have options.
Add about 1/4 teaspoon of cornstarch to a cup of boiling water. Tada! You made something with the same thickening properties of pasta water!
Still more…tableside tips
When cooking with cream, use low heat. The goal is a gentle bubble, not a rapid boil.
Remove the skillet with the pistachio sauce from the heat before adding the cheese. This prevents it clumping.
Toast and reserve extra pistachios for garnishing over the finished skillet of pasta.
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Ridiculously Creamy Pistachio Sauce (for Pasta)
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Ingredients
- ½ lb bucatini pasta, cooked; 1 cup of pasta water reserved
- 1 cup shelled pistachios, salted; see note below
- 4 oz pancetta diced
- 1 Tablespoon unsalted butter
- ½ cup onion, diced
- ¼ teaspoon black pepper
- splash of brandy , can use white wine
- 1 cup light table or cooking cream
- ½ cup freshly grated parmesan cheese
Instructions
- Bring a large stockpot of water to boil. Once boiling, add 1 generous amount of kosher salt. Cook pasta according to package directions until al dente. Before draining, reserve 1 cup of pasta water and set aside.1/2 lb bucatini pasta
- Heat a large skillet over medium high heat. Toast the pistachios for about 1 minute or until you can smell them. Remove to a plate and set aside.1 cup shelled pistachios
- Saute the pancetta in a large skillet until crispy, about 4 minutes. Remove to a paper towel lined plate and set aside.4 oz pancetta diced
- To a blender add the pistachios and pulse until coarsely ground.
- Add the butter to the skillet and once melted, saute the onions in the rendering of the pancetta for about 3 minutes. Season with the pepper. Add a splash of brandy or white wine and cook for about 2 minutes.1 Tablespoon unsalted butter, 1/2 cup onion, 1/4 teaspoon black pepper, splash of brandy
- Pour in the heavy cream and the pistachios and heat until slightly thickened, about 5-7 minutes. Toss the cooked bucatini and pancetta with the sauce and stir until coated.1 cup light table or cooking cream, 1/2 lb bucatini pasta
- Remove from the heat and sprinkle over the parmesan. Continue tossing until the cheese melts. Add pasta water as needed.1/2 cup freshly grated parmesan cheese
