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Creamy pistachio pasta on a dinner plate with a fork.
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Pasta with Pistachio Sauce

This pasta with pistachio cream sauce features toasted pistachios, crisp pancetta, and a rich Parmesan cream sauce. It’s savory, nutty, and packed with texture.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: dinner, Main Course
Cuisine: American/Italian, Italian
Keyword: pistachio pasta
Servings: 6 servings
Author: Pat Nyswonger

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.
    Toasting pistachios in a skillet.
  • 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.
    Crushing pistachios in a bag and placing them in a dish.
  • 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.
    Boiling pasta in water then draining it in a colander.
  • 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.
    Crispy pancetta in a skillet.
  • 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.
    Adding onions to a skillet.
  • Increase the heat to medium. Add the white wine and cook until nearly evaporated, about 4–5 minutes.
    Deglazing the skillet with wine.
  • Reduce heat to low. Stir in the reserved pancetta and ¾ cup of the crushed pistachios.
    Adding crushed pistachios to the skillet.
  • Pour in the heavy cream and add ½ cup of the grated cheese. Stir to combine and simmer for 1–2 minutes.
    Adding cream then cheese to pistachio pasta sauce in a skillet.
  • 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.
    Stirring pasta into pistachio sauce.
  • Transfer to a large serving platter or shallow bowl. Top with the remaining pistachios, extra grated cheese, and a sprinkle of chopped parsley.

Notes

Pistachios: Use raw, unsalted pistachios for best flavor control. Toasting deepens their nutty aroma.
Crushing tips: Use a rolling pin or mallet to crush pistachios in a zip-top bag. A food processor can overdo it and turn them into paste.
Pancetta vs. prosciutto: Both work well, but pancetta adds more fat for sautéing the onion. If using prosciutto, you may need a touch more olive oil. Bacon can be used in place of pancetta or prosciutto.
Make-ahead: The sauce can be made up to a day ahead. Reheat gently and toss with freshly cooked pasta.
Don't have wine? The wine can be substituted with the same amount of chicken broth. 
Adapted from a recipe by Anna Francese Gass on NYT Cooking.

Nutrition

Serving: 1 serving | Calories: 932kcal | Carbohydrates: 67g | Protein: 26g | Fat: 62g | Saturated Fat: 27g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 23g | Trans Fat: 0.05g | Cholesterol: 123mg | Sodium: 478mg | Potassium: 577mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1363IU | Vitamin C: 3mg | Calcium: 245mg | Iron: 2mg
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