This pistachio pasta is a classic Sicilian recipe made with a creamy pistachio sauce that comes together in minutes. If you love pistachio pasta, this rich yet simple dish brings authentic Sicily to your table.
If you like this recipe, then you’ll love Creamy Garlic Pasta or my Creamy Saffron Pasta Sauce.
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Hi! I really can’t wait for you to try this one. This pistachio pasta is inspired by Sicily, where pistachios are used far beyond desserts, especially in savory pasta dishes from Bronte. The sauce is creamy, nutty, and incredibly elegant, yet it comes together while your pasta cooks. It’s one of those recipes that feels special but fits perfectly into a busy weeknight.
This Sicilian creamy pistachio pasta is one of those dishes that surprises you with how simple and delicious it is. While the pasta cooks, the sauce comes together in the skillet with warm cream melting into chopped pistachios, creating a silky texture that feels indulgent but effortless. It is the kind of recipe we love to make after a long day when comfort and flavor matter most.
The crisp guanciale brings a salty bite, the pistachios add that signature Sicilian crunch, and everything comes together in a sauce that hugs each piece of pasta. It is rich, cozy, and full of the warm flavors that remind us of family kitchens in Italy.
Ingredient Notes
- Guanciale: I used guanciale instead of pancetta for a richer and more delicate flavor. It turns crisp and savory as it cooks. You could even used bacon!
- Onion: A small finely diced onion adds gentle sweetness to the sauce.
- Pistachios: Chopped unsalted pistachios give the dish its signature Sicilian crunch.
- Heavy cream: Creates a silky and luxurious sauce that coats every piece of pasta.
- Pasta: Penne, rigatoni, or any short shape you love works beautifully. I used rigatoni.
- Parmigiano or Pecorino Romano: A spoonful in the sauce and more at the table adds a salty and savory finish.
- Salt and pepper: Season the sauce to bring out the pistachio and guanciale flavors.
How to Make creamy pistachio pasta?
- Steps 1-2: Heat a large skillet and add the cubed pancetta. Cook, stirring, until it renders its fat and turns crisp, about 5 minutes. Transfer the pancetta to a bowl.
- Steps 3-4: Add the diced onion to the same skillet. Cook until soft, about 3 minutes.
- Step 5: Bring a large pot of salted water to boil and add the pasta to it. Cook it to just under al dente. Reserve 1 cup of the starchy pasta water
- Step 6: Add butter to the pan and melt it.
- Steps 7-8: Add in half of crushed pistachios and stir cooking them a minute in the butter.
- Steps 9-10: Add the cream and the broth.
- Steps 11-12: Add the cooked onions and the pancetta back to the pan.
- Step 13: Check the seasoning of the sauce and add in some salt. Add in the crushed black pepper. The guanciale is salty, so you may not need any more salt. At this point, you could add in a ¼ cup of grated Parmigiano Reggiano.
- Step 14: Add the pasta to the pan and stir to combine with the sauce. If the sauce is too thick, add in a bit of the reserved starchy pasta water to loosen it up.
- Step 15: Serve immediately and finish with the remaining chopped pistachios, some freshly grated Parmigiano Reggiano, and a little freshly cracked black pepper, if you like.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Recipe substitutions and variations
- No guanciale: Use pancetta or skip it for a vegetarian pistachio pasta
- Pistachio paste: Replace chopped pistachios with 2 to 3 tablespoons pistachio paste for an even smoother sauce
- Lighter version: Swap half the cream for pasta water
- Cheese swap: Pecorino gives a sharper flavor, Parmigiano keeps it milder
- Add seafood: Shrimp works beautifully with pistachio cream sauce
Our Recipe Tips
- Use unsalted pistachios so you control the seasoning
- Finely grind the pistachios for a smoother pistachio cream sauce
- Always reserve pasta water, it helps emulsify the sauce
- Keep the heat low once the cream is added to avoid splitting
Storing & Freezing
- Refrigerate: Store leftover pistachio pasta in an airtight container in the fridge for up to 3 days.
- Freeze: I don’t recommend freezing the finished pasta, but you can freeze the pistachio sauce alone for up to 2 months. Thaw overnight in the fridge and reheat gently with pasta water.
FAQ'S
Yes, you can make this pasta without pistachio. Substitute finely ground almonds, pine nuts, or cashews for a similar creamy texture, or skip the nuts entirely and use cream, cheese, and pasta water for a simple creamy pasta.
Yes. Pistachio pasta, especially pasta alla Brontese, comes from Sicily where pistachios are used in savory sauces.
Yes. You can use pistachio paste blended with pasta water and olive oil for a dairy free version.
Short pasta like rigatoni or penne holds the sauce well, but long pasta like linguine also works.
Yes. You can make this pasta without guanciale. Substitute pancetta or bacon, or skip the meat entirely and keep it vegetarian.
Yes. You can use a food processor, but pulse in short bursts and stop before they turn into a paste. For best results, buy already chopped pistachios or chop them by hand for more control over the texture. For the best texture, use my mom’s trick: wrap the pistachios in a clean dish towel and crush them with a rolling pin or the bottom of a glass.
What to serve with this recipe
- My Authentic Focaccia Bread is very easy to make and delicious!
- This Insalata Mista is super easy to make and flavorful!
- Try out my very easy Italian Apple Cake or make delicious Affogato to end the meal.
More Pasta Recipes to Try
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📖 Recipe
Creamy Pistachio Pasta Recipe
Equipment
- 1 Sharp Knife
- 1 Skillet
- 1 large saucepan
Ingredients
- 1 cup cubed guanciale or pancetta
- 1 lb of pasta I used rigatoni, you could use penne, farfalle, fusilli (or any other short pasta)
- 1 small Onion finely diced I used Sweet, use Vidalia or a shallot
- ¾ cups chopped pistachios I used unsalted, if you use salted, you may not need to use extra salt in the sauce
- 2 cups heavy cream
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ¼ cup grated Parmigiano Reggiano or Pecorino Romano cheese plus more for serving
Instructions
Crisp the pancetta
- Heat a large skillet and add the cubed pancetta. Cook, stirring, until it renders its fat and turns crisp, about 5 minutes. Transfer to a bowl.
Soften the onion
- Add the diced onion to the same skillet and cook until soft, about 3 minutes.
Cook the pasta
- Bring a large pot of well salted water to a boil. Cook the pasta until just under al dente and reserve 1 cup of the starchy pasta water.
Build the sauce
- Add the butter to the skillet and let it melt.
Toast the pistachios
- Stir in half of the crushed pistachios and cook for about 1 minute to release their flavor.
Make it creamy
- Pour in the cream and broth, stirring gently to combine.
Bring it together
- Add the cooked onions and pancetta back to the pan.
Season the sauce
- Taste and adjust with salt if needed, then add crushed black pepper. The pancetta is salty, so go lightly. At this point, you can stir in some grated Parmigiano Reggiano.
Finish with pasta
- Add the pasta to the sauce and toss to coat. Loosen with a little reserved pasta water if needed.
Serve and garnish
- Serve immediately and finish with the remaining chopped pistachios, freshly grated Parmigiano Reggiano, and a touch of cracked black 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 so you control the seasoning of the sauce.
- Finely crush or grind the pistachios for a smoother, creamier texture.
- 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.Pancetta and guanciale are salty, so always taste before adding extra salt.
- Short pasta shapes like rigatoni or penne hold the pistachio sauce best.
- Serve immediately. The sauce thickens as it sits.
Danica says
This is a really amazing recipe! I love Italian food, and I can't believe I never had pistachio pasta before. I'm in love.