Creamy paccheri with guanciale and pistachio
- Energy Kcal 678.2
- Carbohydrates g 66.2
- of which sugars g 4.8
- Protein g 28.3
- Fats g 33.3
- of which saturated fat g 8
- Fiber g 55.1
- Cholesterol mg 2.3
- Sodium mg 566.5
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Creamy paccheri with guanciale and pistachio really brings out the flavors of Southern Italy. I mean, in Campania, paccheri—these tender, large tubes of pasta—soak up rich sauces so well. Really good stuff. The creamy cheese sauce wraps around the pasta, making every bite feel luxurious. Plus, it’s not heavy. The guanciale? It's a game changer, adding a salty, almost crispy kick. For sure reminds you of classic Roman and Neapolitan dishes. And listen, over in Sicily, pistachios are huge. They add a crunchy texture you don’t usually find in your average pasta recipe. It’s simple, but the mix of flavors and textures makes this creamy paccheri so so memorable after just one plate.
Southern Italians, they love quick and delicious meals that don’t need much fuss. This pistachio pasta totally fits that vibe. You get a mix of moist sauce, crispy pork bits, and nutty pistachio flavors—all layered over chewy pasta tubes that just hold everything together. Honestly, it’s perfect for casual dinners or any night when you want something a bit special but still super easy to whip up. And you know what? It pairs well with other Italian pasta dishes that play with nuts and cheeses—think pistachio pesto or pasta with walnuts and ricotta if you’re exploring more regional flavors.
People love how this guanciale pasta makes use of minimal ingredients without being boring, bringing together the best of Naples and Sicily. It’s both rich and savory. For anyone who loves discovering new takes on traditional Italian recipes, this is a solid choice that feels comforting yet offers something different thanks to that pistachio crunch. Whether you're a pasta lover or someone new to Italian cuisine, this dish offers a taste of Southern Italy that's seriously good.
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- INGREDIENTS
- Paccheri pasta 11.3 oz (320 g)
- Jowls 8 oz (230 g) - cleaned
- Cream cheese ¾ cup (175 g)
- Ground pistachio 1.75 oz (50 g)
- Parmigiano Reggiano PDO cheese ½ cup (40 g) - to be grated
- Fine salt to taste
How to prepare Creamy paccheri with guanciale and pistachio
To prepare the creamy paccheri with guanciale and pistachio, remove the rind from the guanciale 1, then slice it 2 and cut it into strips 3.
Place it in a pan (without adding oil) and brown it for about 10 minutes over medium heat 4, turning it often with a wooden spoon. Once well browned 5, add the chopped pistachios to the guanciale 6 and toast them for about 2 minutes.
Set aside the sautéed guanciale with the chopped pistachios 7. Put a pot of water on the heat to cook the paccheri and salt it once it boils. Cook the paccheri al dente, about 7–8 minutes 8. Take a ladle of the cooking water, or as much as needed 9, to loosen the creamy cheese.
Stir to soften it 10. Drain the paccheri into the pan with guanciale and pistachios 11. Add the creamy cheese 12 and toss over medium heat.
Add the grated Parmesan 13 and stir 14. Serve the creamy paccheri with guanciale and pistachios immediately 15.