This is the pasta you make when you want to mean it. Pancetta crisped in its own fat, onions cooked slow in the drippings, a whole jar of Pistachio Pesto pulled into cream, gorgonzola melted through. It's rich, it's Sicilian, and it's worth every minute. Make it and serve it immediately — this one doesn't wait.
LA DOMENICA
Pancetta, pistachio, cream, gorgonzola. The pasta that means it.
Ingredients
- 1 jar Tutto Sicilia Pistachio Pesto
- 10–12 oz pancetta
- 2 tbsp unsalted butter
- 1 small white onion, finely diced
- 8 oz heavy cream
- 1 oz gorgonzola
- 1 lb linguine, fettuccine, or rigatoni
- Salt and freshly ground pepper
Instructions
- Bring a large pot of well-salted water to a boil and cook the pasta until al dente. Reserve a cup of pasta water before draining.
- In a large saucepan over medium heat, brown the pancetta until crisp. Remove and set aside, leaving the drippings in the pan.
- Add the butter and onion to the pan with the drippings. Sauté until the onion is soft and translucent, about 3–5 minutes.
- Add the entire jar of Pistachio Pesto and stir together with the onions. Return the pancetta to the pan and mix well.
- Reduce heat to medium-low. Slowly add the cream while stirring continuously until heated through. Add the gorgonzola and stir until completely melted. Season with salt and pepper.
- Add the drained pasta to the sauce and toss thoroughly to coat. Serve immediately.
Nonna's Notes
Don't rush the cream — add it slowly or it'll break the sauce. And don't overcook once everything is together; the fat in the pancetta is what gives this its body. The gorgonzola is David's addition, try it, you'll see.
One ingredient. A thousand uses. Always Sicilian.
