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Pasta with pistachio cream sauce is nutty, silky, and surprisingly bold. Toasted pistachios add earthy depth and crunch, while pancetta, cream, and Parmigiano-Reggiano build a rich, velvety sauce that coats every noodle. Crisp pancetta, tender pasta, and warm pistachio richness come through in every forkful.
Here’s Why This Pistachio Pasta Recipe Works
Toasted pistachios = next-level flavor: Toasting the pistachios brings out their deep, nutty aroma. It is important for building flavor in this creamy pistachio pasta sauce.
Creamy, not cloying: This pasta cream sauce with pancetta is rich from heavy cream and cheese, but white wine and Parmigiano-Reggiano keep it sharp and savory.
Built-in texture contrast: Crushed pistachios and crisp pancetta give this pistachio pasta dish crunch and depth you won’t find in smoother sauces.
No blender needed: Unlike pesto-style sauces, this recipe builds flavor right in the skillet. No food processor required.
Love creamy pasta? Check out my chicken tortellini Alfredo; a comfort food classic with a silky, garlicky Parmesan sauce.
Want something lighter? My pesto pasta with sun-dried tomatoes skips the cream but brings bold, punchy flavor with herbs and umami-packed tomatoes.
Recipe Tips
Deglaze fully after the wine: Scrape up every browned bit. Those pan drippings are key to building savory depth in this creamy pistachio sauce.
Grate the cheese fresh: Pre-grated Parmesan won’t melt smoothly into the sauce, and may leave it grainy.
Serve it hot: This cream-based pistachio pasta sauce thickens as it cools. Toss and plate immediately for the silkiest texture.
Crush, don’t pulverize: Use a rolling pin or mallet to crush pistachios. A food processor can easily go too far.
Don’t brown the onions: You want them soft and translucent to keep the sauce mellow.
Reserve your pasta water: A splash at the end helps the sauce loosen and coat evenly.
Finish with contrast: That final hit of crushed pistachios and cheese makes the whole dish pop.
Want something bright on the side? My panzanella salad has a cool crunch and tangy vinaigrette. Perfect alongside creamy pistachio pasta.
Pasta with Pistachio Sauce
This isn’t your average weeknight pasta. It’s creamy, crunchy, and anchored by real-deal pistachio flavor. Serve it straight from the skillet, pass the extra cheese, and watch it disappear.
For another rich pasta with a savory edge, check out my bacon and leek pasta. It’s smoky, creamy, and loaded with sweet caramelized leeks.
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Pasta with Pistachio Sauce
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Ingredients
- 1 pound dry pasta
- 1 cup pistachios, raw
- ¾ cup grated Parmigiano-Reggiano cheese, divided
- 2 tablespoons extra virgin olive oil
- 8 ounces pancetta, or prosciutto, cut into ¼-inch cubes
- 1 white onion, finely diced
- ⅓ cup dry white wine
- 2 cups heavy cream
Instructions
- Add the pistachios to a dry skillet over medium heat and toast until fragrant, about 3–4 minutes. Remove from heat and let cool completely.
- Place the cooled nuts in a plastic food-safe bag and crush with a meat mallet or rolling pin. Transfer to a small bowl, reserving ¼ cup for garnish.
- Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve ½ cup of the pasta water.
- While the pasta cooks, heat the olive oil in a large, deep skillet over low heat. Add the pancetta and cook, stirring occasionally, until crisp, about 8 minutes. Use a slotted spoon to transfer the pancetta to a small bowl and set aside.
- Add the diced onion to the pancetta fat in the skillet. Cook, stirring frequently, until soft and translucent, about 3 minutes. Do not let it brown.
- Increase the heat to medium. Add the white wine and cook until nearly evaporated, about 4–5 minutes.
- Reduce heat to low. Stir in the reserved pancetta and ¾ cup of the crushed pistachios.
- Pour in the heavy cream and add ½ cup of the grated cheese. Stir to combine and simmer for 1–2 minutes.
- Add the pasta to the sauce and toss well to coat. If the sauce is too thick, add pasta water a tablespoon at a time until it reaches your desired consistency.
- Transfer to a large serving platter or shallow bowl. Top with the remaining pistachios, extra grated cheese, and a sprinkle of chopped parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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