Sicilian Pasta with Creamy Pistachio Sauce 

Ingredients:

150 grams pancetta, cut into small cubes
1 small onion, finely diced
¾ cup chopped unsalted pistachios
2 cups heavy cream (or 35% cooking cream)
500 grams pasta (penne, rigatoni, or your choice)
2 tablespoons grated Parmigiano or Pecorino Romano cheese, plus more for serving
Instructions:

Cook the Pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta and set aside.
Prepare the Sauce:
In a large skillet over medium heat, add the pancetta and cook until crispy, about 5-7 minutes. Remove the pancetta from the skillet and set aside, leaving the rendered fat in the pan.
In the same skillet, add the finely diced onion and sauté until translucent, about 3-4 minutes.
Make the Creamy Pistachio Sauce:
Add the chopped pistachios to the skillet and cook for another 2 minutes, stirring frequently.
Pour in the heavy cream and bring to a gentle simmer. Cook for about 5 minutes, allowing the sauce to thicken slightly.
Stir in the grated cheese and mix until melted and well combined. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.
Combine:
Add the cooked pasta and crispy pancetta to the skillet, tossing to coat the pasta evenly with the creamy pistachio sauce. Cook for an additional 1-2 minutes to heat through.
Serve:
Plate the pasta and sprinkle with additional grated cheese. Enjoy this rich and flavorful Sicilian Pasta with Creamy Pistachio Sauce!