Pistachio Carbonara

A creative twist on the Roman classic — Pistachio Carbonara. It keeps the silky egg-and-cheese base but adds nutty pistachios for depth and texture.

🧾 Ingredients (Serves 4)

• 400 g (14 oz) spaghetti or rigatoni
• 150 g (5 oz) guanciale (or pancetta)
• 3 large egg yolks + 1 whole egg
• 1 cup Pecorino Romano (finely grated)
• ½ cup unsalted pistachios (shelled, lightly toasted)
• 1 tbsp olive oil (optional, for frying)
• Salt & freshly ground black pepper
• Extra Pecorino & crushed pistachios for garnish

🍳 Instructions

1. Cook pasta
   • Boil pasta in salted water until al dente. Reserve ½ cup pasta water.
2. Prepare guanciale
   • Dice guanciale and fry in a skillet until crispy. Remove from heat.
3. Make pistachio-egg sauce
   • In a bowl, whisk egg yolks + whole egg with Pecorino.
   • Grind pistachios into a coarse paste (food processor or mortar).
   • Mix pistachio paste into egg-cheese mixture. Season with black pepper.
4. Combine
   • Toss hot drained pasta with guanciale.
   • Remove skillet from direct heat.
   • Add pistachio-egg mixture, stirring quickly to coat.
   • Add reserved pasta water gradually until sauce is silky.
5. Serve
   • Plate pasta, sprinkle with extra Pecorino and crushed pistachios.

🌟 Chef’s Tip

For a creamier texture, blend pistachios with a splash of pasta water before mixing into the egg-cheese base.

Emily Carter

Food & Wellness Writer

Emily Carter is a food and wellness writer dedicated to sharing practical recipes, nutrition insights, and everyday healthy-living tips. Her goal is to make healthy choices simple, approachable, and enjoyable.