Creamy Pistachio Pasta With Guanciale

Creamy Pistachio Pasta With Crispy Guanciale

Servings: 4

Prep: 20 mins

Cook: 5 mins

I'm Igot Rithm, a co founder and contributor to Our Virtual Kitchen along with my husband Algo.

Creamy Pistachio Pasta With Crispy Guanciale is a restaurant-worthy dish you can easily whip up in your own kitchen. Imagine perfectly cooked tagliatelle pasta, each strand coated in a luscious, creamy pistachio sauce. This isn’t just any pistachio sauce; it’s a vibrant blend of toasted pistachios, fragrant garlic, fresh basil, and sharp Pecorino Romano cheese, creating a symphony of flavours that dance on your palate.

To elevate this already decadent pasta, it’s crowned with salty, crispy guanciale. The contrasting textures and flavours – creamy, savoury, nutty, and salty – make this dish an unforgettable culinary experience. Best of all, this beautiful and comforting Creamy Pistachio Pasta comes together in under 30 minutes, making it perfect for a weeknight dinner or a special occasion.

Let’s delve deeper into the origins and significance of this delightful dish. While the exact origins of Creamy Pistachio Pasta with Guanciale may not be definitively documented, the dish is a testament to Italy’s rich culinary tradition, drawing inspiration from the bounty of the land and a passion for simple, high-quality ingredients. Its roots likely lie in the regional cuisines of Italy, specifically those areas where pistachios and guanciale are readily available.

Regions like Sicily, known for its vibrant pistachio production, would naturally lend themselves to incorporating this nut into both sweet and savoury dishes. The use of guanciale, a cured pork cheek, is another key indicator of its Italian heritage. Guanciale is a staple in many classic Italian pasta dishes, prized for its rich, porky flavour and ability to render delicious fat.

The beauty of this dish lies in its ability to transform a few humble ingredients into a truly unforgettable culinary experience. The perfectly cooked pasta serves as the foundation, providing a blank canvas for the vibrant sauce. The sauce itself, the heart of the dish, showcases the versatility of pistachios. When blended into a creamy sauce, toasted pistachios release their nutty aroma and flavour, providing a rich base that’s beautifully balanced by the garlic, basil, and the sharp, salty bite of Pecorino Romano cheese.

The Allure of the Creamy Pistachio Pasta

Adding the crispy guanciale elevates the dish further. The salty, savory flavour of the guanciale provides a delightful counterpoint to the creaminess and nuttiness of the sauce. The textural contrast – the smooth sauce clinging to the pasta, the crunchy guanciale – is crucial to the dish’s appeal. It’s a testament to how a simple ingredient, when prepared correctly, can completely transform a dish.

The enduring appeal of Creamy Pistachio Pasta with Guanciale extends beyond its incredible taste. It’s also a testament to the Italian philosophy of using fresh, seasonal ingredients and allowing their natural flavours to shine. It’s a celebration of simplicity, where high-quality components are carefully combined to create a dish that is both comforting and sophisticated.

In the culinary landscape of Italian cuisine, Creamy Pistachio Pasta represents a dynamic and evolving landscape. While the classics still hold their place, modern chefs and home cooks alike are constantly experimenting with regional ingredients and flavours, resulting in innovative and delicious dishes like this one. It’s a dish that’s accessible enough for a weeknight dinner, yet elegant enough to impress guests, making it a true representation of Italian culinary excellence.

Ingredients

½ cup (70g) unsalted unroasted pistachios
1 cup (10g) fresh basil
1/2 clove garlic
½ cup (30g) Pecorino Romano (, finely grated)
4-5 tablespoons (50ml extra virgin olive oil
salt and pepper
14 oz (400g) pasta (we used tagliatelle)
3.5 oz (100g) Guanciale (can also use pancetta)
1 cup (225ml) heavy cream
1/3 cup (25g) Parmigiano Reggiano (, finely grated)

Instructions

Bring a large pot of water to a boil and salt it well.
Meanwhile, put all ingredients for the pesto in a bowl and blitz to a smooth paste using an immersion blender. Season with a pinch of salt and pepper and set aside.
Trim the tough skin and grainy seasoning from the Guanciale then cut it into strips. Using a large pan, fry the guanciale until golden and crispy. Do this on a medium-low heat and don’t let it burn, or it’ll turn bitter.
Remove the crispy Guanciale to a plate and pour any remaining fat into a separate ramekin to discard later.
Add your pasta to the boiling water and cook until al dente.
Meanwhile, add the cream to the same pan you cooked the guanciale in and bring to a simmer. Turn the heat right down and add the Parmigiano Reggiano and pinch of salt and pepper. Stir until melted then turn off the heat.
Add the pistachio pesto to the cream and stir until fully combined. Add a little splash of pasta water to loosen the sauce.
When your pasta is ready add it to the pan and toss in the sauce until completely coated. Serve in bowl topped with the crispy guanciale.

Notes

Prep ahead – make your pistachio pesto first and set it aside. You can even do this the day before.
Frying guanciale – make sure to do this on a medium to low heat. Add your guanciale to a cold pan then turn on the heat as it burns very easily and will turn bitter.
Sauce consistency – adjust the consistency using pasta water to loosen it. It should be a thick but silky-smooth sauce.
Storage and leftovers – like most cream-based sauces this will thicken quite a bit as it cools. It’s best eaten immediately although can be stored in the fridge and reheated (loosen the sauce with a little water).