Robert Gaglio shares his recipe for fresh Fettucine with Pistachio Cream Sauce, giving us a taste of Sicily, where he traced his family’s roots and found new meaning in his life. The former banker turned chef and culinary tour organizer recounts his life-changing journey in his beautiful book, Freedom to Wander.
Robert Gaglio’s Pistachio Cream Sauce Recipe
READY IN: 15mins SERVES: 4
UNITS: US
INGREDIENTS
1⁄4 cup unsalted pistachio nuts, ground coarsely
1⁄2 medium white onion, chopped
5 tablespoons of your best olive oil
1⁄2 cup heavy cream
1⁄2 cup parmigiano-reggiano cheese, grated
¼ pound of pancetta
salt, to taste
pepper
crushed red pepper flakes (optional)
DIRECTIONS
Heat all the oil in medium sauté pan.
Sauté onions and pancetta until onions are translucent (not caramelized).
Add pistachios and if needed enough olive oil to lightly coat.
Cook for about a minute, the pistachios should not change color.
Add cream until heated throughout.
Add parmigiano-reggiano cheese, grated stirring with a whisk, so not to burn.
Add a ladle or two of cooked pasta water and stir.
Finish cooking pasta in sauce.
Remove from heat.
Add seasonings to taste.
Top with grated cheese and a light dusting of ground pistachios.
