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Creamy Pistachio Pasta with Crispy Guanciale

Tagliatelle pasta tossed in a creamy pistachio sauce made with garlic, basil, Pecorino Romano and topped with salty, crispy guanciale. This beautiful and comforting dish is so easy to make and ready in under 30 minutes.

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 4 - 6 servings
Calories: 678 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the pistachio pesto
  • 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
Rest of the ingredients
  • 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

    Cup of Yum
  1. Bring a large pot of water to a boil and salt it well.
  2. 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.
  3. 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.
  4. Remove the crispy Guanciale to a plate and pour any remaining fat into a separate ramekin to discard later.
  5. Add your pasta to the boiling water and cook until al dente.
  6. 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.
  7. Add the pistachio pesto to the cream and stir until fully combined. Add a little splash of pasta water to loosen the sauce.
  8. 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).

Nutrition Information

Calories 678kcal (34%) Carbohydrates 54g (18%) Protein 16g (32%) Fat 45g (69%) Saturated Fat 18g (90%) Polyunsaturated Fat 3g Monounsaturated Fat 13g Trans Fat 0.1g Cholesterol 75mg (25%) Sodium 244mg (10%) Potassium 314mg (9%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 798IU (16%) Vitamin C 1mg (1%) Calcium 109mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4- 6 servings

Amount Per Serving

Calories 678

% Daily Value*

Calories 678kcal 34%
Carbohydrates 54g 18%
Protein 16g 32%
Fat 45g 69%
Saturated Fat 18g 90%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 13g 65%
Trans Fat 0.1g 5%
Cholesterol 75mg 25%
Sodium 244mg 10%
Potassium 314mg 7%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 798IU 16%
Vitamin C 1mg 1%
Calcium 109mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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