Here’s my new video tutorial of how to make Pistachio Pasta with Pancetta, Cherry Tomatoes and White Wine. This recipe is inspired by my homeland, Sicily. The pistachio from the city of Bronte in Sicily is one of the most exported sources of pistachios from around the world. You can find the pistachio pesto or cream online or in any Italian gourmet shop. You can use your favorite white wine as well but, I recommend a dry white wine. If you can’t find any pancetta at the deli you can use bacon but I recommend to cut it in thick cubes. The purpose of this pasta is to find that nice and crispy cube of pancetta bite after bite.
Ingredients for 4 people:
Pancetta: 7.9oz, 250g
Pistachio Pesto or cream : 3.2oz, 190g
Pistachio : To taste
Pecorino Romano: 1/4 cup, 30g
20 Cherry Tomatoes
1/4 Onion ( White, Yellow, Red)
Basil 8 leaves
White Wine 3oz
Directions:
Sear the pancetta on low temperature until it becomes crispy enough and put it in a bowl on the side. Reduce the fat that was released with white wine and wait until the alcohol evaporates. Add onion and cherry tomatoes. Let it cook on medium low temperature for about 10 minutes. Throw your pasta into the boiling water. On a low temperature, add your pistachio pesto and melt it slowly with some pasta water. When it melts, turn your stove off. Finish to blend the pasta into your sauce. Add fresh shaved pecorino romano, pancetta and basil. Blend it well and serve it. Buon Appetito!
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