Ridiculously Creamy Pistachio Sauce (for Pasta)
If you have been to Sicily, you might know that the region is know for pistachios. And Sicilians honor this beloved ingredient by showcasing it in all kinds of recipes, most uniquely a pasta sauce. Toast up some shelled pistachios and blend with a bit of cream, a spot of brandy and pasta water for a silky, unforgettable pasta sauce that comes together in less than 30 minutes. And the crunchy bites of pancetta add the perfect saltiness. This is a weeknight dinner or holiday recipe that will leave your guests talking and lingering.
Servings 4
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
Notes
Using unsalted pistachios? Sprinkle over a bit of kosher salt to the pistachios while toasting.
Store leftovers in a sealed, airtight container refrigerated for up to 3 days.
To reheat. Whether in a microwave or on the stove, add a bit of cream, milk or even pasta water if you saved it (I do from time to time because it's such a great thickener) to the pasta in a skillet or bowl Heat until warmed through stirring periodically. Sprinkle with more pistachios and parmesan as desired.
