This creamy pistachio pasta is inspired by Sicily, where pistachios show up far beyond dessert, especially in savory pasta from Bronte. The sauce is creamy, nutty, and comes together while the pasta cooks.
If you like this recipe, you will also love my Bucatini alla Carbonara, Rigatoni alla Bolognese, and Pasta with Ricotta and Peas.
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The crisp guanciale brings a salty bite, the pistachios add that signature Sicilian crunch, and everything comes together in a sauce that clings to every piece of pasta.
My mom taught me her trick for getting the right pistachio texture: wrap them in a clean dish towel and crush with a rolling pin or the bottom of a glass, rather than pulsing them into a paste in the food processor. It gives you real crunch instead of dust, and I use it every time I make this.
Ingredient Notes
- Guanciale - richer and more delicate than pancetta, and what I recommend for the most authentic flavor. Pancetta or even bacon work as substitutes.
- Onion - finely diced; adds gentle sweetness to balance the richness of the sauce
- Pistachios - unsalted and chopped; give the dish its signature Sicilian crunch
- Heavy cream - creates the silky, luxurious texture that coats every piece of pasta
- Pasta - penne, rigatoni, or any short shape works well
- Parmigiano Reggiano or Pecorino Romano - a spoonful goes into the sauce, more at the table; Pecorino gives a sharper flavor, Parmigiano is milder
- Salt and pepper - go easy on salt if using guanciale, since it is already quite salty
How to Make Creamy Pistachio Pasta
- Heat a large skillet and add the cubed guanciale. Cook, stirring, until it renders its fat and turns crisp, about 5 minutes. Transfer to a bowl.
- Add the diced onion to the same skillet and cook until soft, about 3 minutes.
- Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta until just under al dente. Reserve 1 cup of the starchy pasta water before draining.
- Add the butter to the skillet and let it melt.
- Stir in half of the crushed pistachios and cook about 1 minute to release their flavor.
- Pour in the cream and broth, stirring gently to combine.
- Add the cooked onion and guanciale back to the pan.
- Taste and season with salt if needed, then add the black pepper. The guanciale is salty, so go lightly. Stir in the grated Parmigiano or Pecorino at this point.
- Add the pasta to the sauce and toss to coat, loosening with reserved pasta water if the sauce looks too thick.
- Serve immediately, finishing with the remaining chopped pistachios, more grated cheese, and a touch of cracked black pepper.
Recipe Tips
- Use unsalted pistachios. This gives you full control over the seasoning, especially since the guanciale already brings plenty of salt.
- Crush, do not pulverize, the pistachios. A food processor works if you pulse in short bursts and stop before they turn into paste. My mom's trick of crushing them in a dish towel with a rolling pin gives the best texture and more control.
- Always reserve pasta water. It helps emulsify the sauce and brings it back together if it thickens too much.
- Keep the heat low once the cream goes in. High heat risks splitting the sauce. A gentle simmer keeps it smooth.
- Serve immediately. The sauce continues to thicken as it sits, so this dish is best enjoyed fresh from the pan.
What to Serve With This Pasta
My Authentic Focaccia Bread is easy to make and perfect for the table, along with a simple Insalata Mista. To finish the meal, try my Italian Apple Cake or an Affogato.
Recipe Substitutions and Variations
- No guanciale? Use pancetta, or skip the meat entirely for a vegetarian pistachio pasta.
- Pistachio paste: Replace the chopped pistachios with 2 to 3 tablespoons of pistachio paste for an even smoother sauce.
- Lighter version: Swap half the cream for extra pasta water.
- Add seafood: Shrimp pairs beautifully with the pistachio cream sauce.
More Pasta Recipes to Try
- Bucatini alla Carbonara
- Rigatoni alla Bolognese
- Pasta with Ricotta and Peas
- Sicilian Pasta with Cauliflower
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Creamy Pistachio Pasta with Guanciale
Ingredients
- 1 cup cubed guanciale or pancetta
- 1 lb pasta rigatoni, penne, farfalle, or fusilli
- 1 small onion finely diced (sweet onion, Vidalia, or shallot)
- 6 tablespoons unsalted butter
- ¾ cup chopped pistachios unsalted
- 2 cups heavy cream
- ¾ cup low sodium broth chicken or vegetable
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ cup grated Parmigiano Reggiano or Pecorino Romano plus more for serving
Instructions
- Heat a large skillet and add the cubed guanciale. Cook, stirring, until crisp and rendered, about 5 minutes. Transfer to a bowl.
- Add the diced onion to the same skillet and cook until soft, about 3 minutes.
- Bring a large pot of well-salted water to a boil. Cook pasta until just under al dente. Reserve 1 cup pasta water.
- Add butter to the skillet and let it melt.
- Stir in half the crushed pistachios and cook about 1 minute.
- Pour in the cream and broth, stirring gently to combine.
- Add the cooked onion and guanciale back to the pan.
- Taste and season with salt if needed, then add pepper. Stir in the grated cheese.
- Add the pasta to the sauce and toss, loosening with reserved pasta water as needed.
- Serve immediately with remaining pistachios, more cheese, and cracked pepper.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Use unsalted pistachios to control the seasoning.
- Finely crush the pistachios for a smoother sauce; my mom's trick is to wrap them in a dish towel and crush with a rolling pin.
- Reserve pasta water before draining, it helps loosen the sauce and makes it cling to the pasta.
- Keep the heat low once the cream is added to prevent the sauce from breaking. Guanciale is salty, so taste before adding extra.
- Serve immediately, the sauce thickens as it sits.
- Store: Airtight container in the fridge up to 3 days.
