Casarecce with Smoked Pancetta & Pistachios

Think you can’t whip up a delicious pasta plate in 14 minutes flat? These casarecce with smoked pancetta and pistachios prove just the opposite!

As always, we’re preparing the sauce while boiling pasta.

Smoked pancetta and pistachios load it with flavor.

Diced shallot and fresh ground pepper add a light bite to the plate.

Light cream sauce and of course, Parmesan cheese smooth everything out to a perfect balance.

Now, I probably don’t need to tell you that you can use a different kind of short pasta. Like in most pasta recipes.

And in this case, it’ll pair great with spaghetti as well.

And since we’re talking about substitution, here are two examples, where using a different kind of pasta will just ruin the plate. Well, not that it’ll taste awful, it’ll just not be the same.

Pasta shape plays an integral role in:

Classic Pasta Calamarata

Sardinian Gnocchetti - Malloreddus with Piquant Ragù Sauce

And more.

In the meantime, casarecce.

Traditionally, this type of pasta comes from Sicily and back in time it was certainly homemade.

Now, you can get them at the grocery store or just order on Amazon.

Approx ⅔ inch thick and 5 inch long it’s twisted and rolled upon itself.

They are perfect to hold any type of sauce and are ready ‘al dente’ in just 10 minutes.

So here we are, adding extra 4 minutes to boil the water and give a final toss of pasta in a pan.

Delicious casarecce with pancetta and pistachios ready on the table in just 14 minutes. 

Full Recipe

Casarecce with Smoked Pancetta & Pistachios

5 from 1 vote

Think you can’t whip up a delicious pasta plate in 14 minutes flat? These casarecce with smoked pancetta prove just the opposite!

Recipe authorAuthor: Svitlana

PREP TIME:4 minutes mins

COOK TIME:10 minutes mins

TOTAL TIME:14 minutes mins

SERVINGS: 2

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Ingredients

 

• 6 oz casarecce pasta
• 1 shallot, chopped
• ½ cup smoked pancetta, diced
• ¼ cup heavy cream
• ¼ cup pistachios, chopped
• Salt, pepper to taste
• Parmesan, freshly grated

Instructions

 

• Put water for pasta to boil. Add salt and cook according to direction on the package until ‘al dente’.
• In the meantime, place a large skillet pan over medium-low heat. Add a splash of extra virgin olive oil, finely chopped shallot and diced pancetta. Lightly brown everything on a medium-low heat.
• Once shallot and pancetta a lightly brown, add heavy cream and simmer for another minute until creamy.
• Drain pasta preserving some cooking liquid. Toss everything in skillet pan. Add finely chopped pistachios and fresh ground pepper.
• Regulate moist of pasta by adding a little bit of cooking liquid.
• Serve hot, topped with more pistachios and freshly grated Parmesan cheese.

Notes

Skip heavy cream to cut on the calories. It'll still come out delicious!

Nutrition

Calories: 759kcalCarbohydrates: 71gProtein: 23gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 73mgSodium: 406mgPotassium: 534mgFiber: 5gSugar: 5gVitamin A: 524IUVitamin C: 2mgCalcium: 61mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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