Creamy Fettuccine with Pancetta and Pistachios

Pasta alla Brontese was a new recipe for us. It was recommended to us by our friends Paul and JoEllen. We never before had made a pasta with Pistachios. It was good.

Pasta alla Brontese (Creamy Fettuccine with Pancetta and Pistachios)

New York Times

This easy weeknight pasta honors the town of Bronte, Sicily, renowned for its green pistachios harvested from the volcanic soil of Mount Etna. They’re famous for their flavor and bright green color. The simple pan sauce has only a few ingredients: ground pistachios, grated cheese, heavy cream, a splash of wine and pancetta. Perfect for a weeknight but interesting enough for a dinner party, this dish is as rich and comforting as fettuccine alfredo, with additional texture and depth of flavor from the crispy pancetta bits and nutty pistachio crumble.  

 

Ingredients

Yield: 4 servings

Kosher salt

1       pound fettuccine

½      Cup Toasted, Salted Pistachios (See Tip)

½      cup freshly grated Parmigiano-Reggiano, plus more for garnish

2       tablespoons extra-virgin olive oil

4       ounces pancetta or prosciutto, cut into ¼-inch cubes

½      cup minced yellow onion

½      cup white wine

1½    cups heavy cream

 

Preparation

1.    Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.

2.    While the pasta cooks, make the sauce: Place the pistachios and ½ cup grated Parmigiano-Reggiano in a small food processor and pulse until mixture resembles coarse sand. (Be careful not to grind into a paste.)

3.    Add the olive oil to a large, deep skillet and heat over medium. Add the diced pancetta, reduce the heat to low and allow the pancetta to render until crisp, stirring occasionally, 5 to 7 minutes. Using a slotted spoon, remove the pancetta from the skillet and reserve.

4.    Add the onion to the remaining fat in the skillet and cook, stirring frequently, until translucent, about 3 minutes, being careful not to let it brown. Add the wine, increase the heat to medium and cook until it has almost evaporated, about 4 minutes.

5.    Reduce heat to low and add the reserved pancetta and most of the pistachio mixture, reserving ¼ cup for garnish. Pour in the heavy cream and stir to combine.

6.    Using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the sauce.

7.    Transfer to a large serving platter or shallow dish and garnish with the reserved pistachio mixture, plus additional grated cheese.

 

Tip

If you prefer to use raw pistachios, you can toast them on a sheet pan in a 350-degree oven for 6 minutes.