Creamy, nutty, and decadently satisfying, this Pistachio Pasta is a simple Sicilian-inspired dish you’ll return to again and again. It pairs crisp pancetta and sweet shallot with toasted pistachios and grated Parmigiano Reggiano, tossed with pasta for a rich, flavorful meal that comes together in about 30 minutes.
Pistachio’s moment
Pistachios are enjoying renewed popularity today, but pistachio pasta is not a new invention — it’s a classic Sicilian preparation that showcases the nut’s buttery, slightly sweet profile. The result is a sauce with depth and richness that feels both homey and elegant.
This recipe is straightforward enough for weeknight cooking, yet refined enough to serve as a pasta course at a dinner party. The sauce’s richness means it works well in smaller portions as a first course, followed by a main dish, though it also satisfies as a main on its own.
If you prefer a lighter progression of dishes, serve this as a pasta course and follow with a fish or vegetable-based main. When served on its own, a crisp salad or lemony vegetable side balances the creaminess beautifully.
Recipe ingredients
Below are the main ingredients and a few notes to help you choose or substitute components. Check the recipe card further down for exact quantities.
- Pistachios. Use shelled pistachios. You can buy them already shelled or remove the shells yourself. Toasting them briefly enhances their aroma.
- Pork. Pancetta is traditional here; guanciale or high-quality bacon will also work, each bringing a slightly different salt and fat profile.
- Aromatics. Shallot is preferred for its mild sweetness, but finely chopped onion can be used in a pinch.
- Cheese and cream. Heavy cream and Parmigiano Reggiano add silkiness and umami. Pecorino Romano can substitute for a tangier, saltier finish—adjust seasoning accordingly.
- Pasta. Tubular shapes like penne, rigatoni, or paccheri catch the pistachio bits well; long shapes such as spaghetti or linguine are equally pleasing.
How to make it
Follow these clear steps to make a silky pistachio sauce and perfectly coated pasta. Each numbered step corresponds to the directions below.
- Bring a large pot of generously salted water to a rolling boil. Meanwhile, heat a large skillet over medium heat and add the pancetta. Sauté until crispy, then transfer it to a plate, leaving the rendered fat in the pan.
- Cook the pasta to one minute shy of al dente in the boiling water. While the pasta cooks, add the finely diced shallot to the skillet and sauté for about 2 minutes, until soft and fragrant.
- Reserve a small portion of the chopped pistachios for garnish (about 1/4 cup), then add the remaining pistachios to the pan and sauté 2–3 minutes to develop their flavor.
- Pour in the cream and bring the mixture to a gentle simmer. Once it simmers, reduce heat to low while the pasta finishes cooking.
- Transfer the pasta directly from the pot to the skillet using tongs, turn the heat to medium, and toss to coat the pasta in the pistachio cream. Cook until the pasta reaches al dente and the sauce clings to each piece.
- Remove the pan from the heat and stir in chopped parsley and grated Parmigiano Reggiano. If the sauce feels too thick, add 1–2 tablespoons of the reserved pasta water at a time to loosen it until you reach a glossy, creamy consistency. Taste and season with salt and pepper. Finish with the crisp pancetta and the reserved chopped pistachios for crunch and color, then serve immediately.
Top tip
- Always reserve some pasta cooking water. The starchy water is the simplest way to smooth and bind creamy sauces, returning them to a glossy, clingy texture if they thicken too much.
- For texture, pulse the pistachios in a food processor or chop them by hand so the sauce retains small nutty bits. If you prefer a smooth cream, blend the cooked pistachios with the cream, but still save a quarter cup of chopped nuts for garnish.
More pasta dishes you’ll love
Try these other favorites for inspiration and variety:
- Pesto alla Genovese
- Lemon ricotta spinach pasta
- Spaghetti carbonara
If you enjoyed this Pistachio Pasta recipe, consider leaving a rating or comment. Sharing feedback helps refine recipes and helps other cooks find dishes they’ll love.
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 you will most likely not need it all
- 1/4 cup minced flat-leaf Italian parsley
Instructions
- Bring a large pot of salted water to a boil.
- Heat a large pan over medium and add the pancetta. Sauté until crisp, then remove to a plate, leaving the rendered fat in the pan.
- Cook the penne until one minute less than al dente.
- Add the shallot to the pan and sauté until soft, about 2 minutes. Add all but 1/4 cup of the chopped pistachios and sauté 2–3 minutes more.
- Add the cream and bring the mixture to a gentle simmer. Reduce heat to low while you wait for the pasta to finish.
- Add the pasta to the sauce and raise the heat to medium. Toss well to coat and cook until the pasta is al dente, then remove from heat.
- Stir in parsley and grated cheese. If the sauce is too thick, add reserved pasta water a tablespoon at a time until the texture is glossy and smooth. Season with salt and pepper, sprinkle with pancetta and the reserved pistachios, and serve immediately.
Notes
- Pasta. Substantial shapes like rigatoni, penne, or spaghetti all work well; choose based on the texture you prefer.
- Sauce consistency. For some crunch, pulse the pistachios coarsely. For a smoother, creamier sauce, blend the pistachios with the cream, but reserve chopped pistachios for garnish.
- Herbs. Parsley is bright and classic; basil can be used for a sweeter, aromatic finish.
- Cheese. Pecorino Romano makes a sharper, saltier substitute for Parmigiano — taste before adding extra salt.
- Leftovers. Store in the refrigerator up to 3 days and reheat gently, adding a splash of cream or water to restore creaminess.
Nutrition
Nutrition information is an approximation and should be used as a guide.