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Creamy Paccheri with Pancetta and Pistachio

17/11/2023

I’ll be happy to help you prepare a delicious recipe of Creamy Paccheri with Pancetta and Pistachio. This dish is a perfect balance between the heartiness of pancetta and the sweetness of pistachios. Here’s how to make them:

Ingredients

  • 320 g of paccheri
  • 150 g of pancetta
  • 100 g of unsalted pistachios
  • 200 ml of cooking cream
  • 80 g of grated Parmigiano cheese
  • Salt to taste
  • Black pepper to taste

Preparation

  1. Start by lightly toasting the pistachios in a dry pan. Once toasted, coarsely chop them (leaving some whole for the final decoration), and set aside.

  2. Cut the pancetta into strips or cubes and cook in a non-stick pan until it becomes crispy. There is no need to add oil as the pancetta will release its own fat. Once crispy, remove it from the pan and set aside.

  3. In the same pan, pour the cooking cream and heat it over low heat. Add a portion of the grated Parmigiano and stir until it has melted into the cream, creating a creamy sauce. Season with salt and pepper to taste.

  4. Meanwhile, bring a pot of salted water to a boil and cook the paccheri until al dente. Drain, reserving a cup of the pasta cooking water.

  5. Add the paccheri to the pan with the cream and Parmigiano sauce. Gently stir to blend the flavors. If the sauce is too thick, add a bit of the pasta cooking water to reach the desired consistency.

  6. Finally, add the crispy pancetta and chopped pistachios to the pasta and stir to distribute them evenly.

  7. Serve the paccheri hot, garnished with the whole pistachios set aside and an extra sprinkle of Parmigiano if desired.

Curiosity

Paccheri is a type of pasta highly appreciated in Neapolitan cuisine, ideal for holding sauces thanks to their large and cavernous shape. In this recipe, the use of pancetta brings an intense and smoky flavor that is balanced by the sweetness of the pistachios, making the dish rich and savory.

Creamy Paccheri with Pancetta and Pistachio