PASTA with PISTACHIOS and PORK CHEEK
Are you looking for a main course that will win you over at first bite? Pasta with pistachios and pork cheek is the answer! This quick and easy recipe will provide you with a burst of flavors and a velvety creaminess, perfect for a quick dinner midweek or to impress your guests with an original dish. Ready in just 15 minutes, this creamy main course combines the crispy savoriness of pork cheek, the vibrant crunch of pistachios, and the velvety softness of fresh cheese, creating an irresistible combination.
Making this pistachio and pork cheek main course is a piece of cake. We will start by lightly toasting the pistachios to enhance their aroma, while the pork cheek will sizzle in the pan until it becomes irresistibly crispy. The pasta, cooked al dente, will dive into this flavorful sauce, embraced by the creaminess of fresh cheese and skillfully emulsified with a touch of cooking water. A generous sprinkle of Parmesan will complete this creamy pistachio pork cheek sauce with a unique taste.
For this recipe with pistachios and pork cheek, I chose Caserecce, a short pasta format of Sicilian origin that pairs perfectly with this sauce. However, feel free to use other types of short pasta like paccheri, rigatoni, or fusilli, or opt for a long format like spaghetti. Let yourself be won over by this perfect balance between salty pork cheek, crunchy pistachios, and creamy, enveloping sauce. For a final touch that enhances both flavor and presentation, a sprinkle of toasted chopped pistachios will be the icing on the cake!
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 748.86 (Kcal)
- Carbohydrates 27.94 (g) of which sugars 1.41 (g)
- Proteins 17.80 (g)
- Fat 62.96 (g) of which saturated 17.36 (g)of which unsaturated 29.66 (g)
- Fibers 2.77 (g)
- Sodium 888.95 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 12 oz pasta
- 8 oz pork cheek (weight after cleaning)
- 6 oz spreadable cheese
- 1/3 cup pistachios (or pistachio granules)
- 1/3 cup grated Parmesan
- to taste salt
Tools
- Pan
- Pot
Steps
First, remove the rind from the pork cheek, then cut it first into slices and then into strips. Put it in a non-stick pan without adding oil and let it brown over medium heat for about 10 minutes, stirring often. Once browned, add the pistachio granules and toast for another 2 minutes or so. Remove from heat and set aside.
Put a pot with plenty of water on the stove for cooking the pasta, salt when it boils. Drop the pasta and cook it al dente (for timing, follow the package instructions). Save a ladle of cooking water. In a bowl, work the creamy cheese with a fork to soften it.
Drain the pasta directly into the pan with the pork cheek and pistachios. Add the spreadable cheese and part of the reserved cooking water. Stir over medium heat until you get a creamy and enveloping sauce. Add the grated Parmesan and mix well.
Serve the pasta with pistachios and pork cheek hot. If you wish, you can decorate each plate with a sprinkle of toasted chopped pistachios for an extra touch of flavor and crunchiness.
NOTES
PASTA: The pasta format I chose for this recipe is Caserecce, a typical Sicilian short pasta, but other short pasta formats like penne or rigatoni, paccheri, and even spaghetti are fine.
PORK CHEEK: Buy a good quality pork cheek in one piece and then cut it into cubes. If you can’t find it, you can substitute it with pancetta in one piece or already cut in packages, it won’t be the same, but it’s still a great dish.
PISTACHIOS: The best Pistachios on the market are those from Bronte, I recommend buying them whole and chopping them by hand with a knife as a food processor would release the fat contained inside and ruin the flavor. You can substitute them with pistachio granules.
CHEESE: For a more intense flavor, you can use flavored spreadable cheese (e.g., with herbs or garlic). Alternatively, you can try fresh ricotta worked with a little cooking cream for a similar creaminess.
Vegetarian: For a vegetarian version, you can omit the pork cheek and maybe add sautéed vegetables like zucchini or asparagus. You could also use soaked and blended cashews for similar creaminess.
STORAGE
It is advisable to consume the pasta with pistachios and pork cheek immediately after preparation to best appreciate the creaminess and crunchiness of the pork cheek and pistachios. However, leftovers can be stored in the refrigerator in an airtight container for up to 1-2 days. When reheating, you may need to add a little milk or water to revive the creaminess. The texture of the pork cheek may be less crunchy after storage.
Recommended Pairings:
To enhance the flavors of this dish, I recommend pairing it with a dry and mineral white wine, such as a Ligurian Vermentino or an Etna Bianco. Their freshness and acidity will cleanse the palate from the richness of the pork cheek and will pair well with the delicacy of the pistachio. As a side dish, a mixed salad with a light vinaigrette or grilled vegetables will be perfect to balance the meal.
Story and Origins of the Dish:
Although there is no ancient and codified history for the specific combination of pistachio and pork cheek in pasta, the use of pistachios in Sicily has deep roots, dating back to the Arab era. The pistachio from Bronte is a prized ingredient widely used in Sicilian cuisine, in both sweet and savory preparations. Pork cheek, a rich and flavorful cured meat, is a staple of Italian culinary tradition, particularly in central Italy. This recipe is a happy meeting between the richness of the pork cheek and the aromatic vibrancy of the pistachio, probably a modern creation celebrating the excellence of Italian ingredients with a touch of originality and Sicilian inspiration.
FAQ (Frequently Asked Questions)
Can I prepare this pasta in advance?
It is advisable to enjoy the pasta with pistachios and pork cheek freshly made to best appreciate the creamy texture and crunchiness of the ingredients. However, you can prepare the crispy and toasted pork cheek in advance and store it in an airtight container at room temperature. The cooked pasta can be stored separately in the refrigerator. When assembling the dish, heat the pasta with some cooking water and then add the sauce.
I don’t have spreadable cheese, what can I substitute it with?
If you don’t have spreadable cheese, you can use well-drained fresh ricotta worked with a bit of cooking cream or a creamy cheese like robiola or stracchino. A bit of mascarpone can also add creaminess, but the flavor will be slightly sweeter. Alternatively, you can try creating a cream with part of the cooking water and some grated Parmesan.
Can I make this recipe vegetarian?
For a vegetarian version, you can omit the pork cheek. To add flavor and texture, you can sauté vegetables like zucchini, asparagus, mushrooms, or cherry tomatoes with garlic and a drizzle of oil. You could also use soaked and blended cashews with some cooking water to achieve a similar creamy sauce, seasoning with nutritional yeast flakes for a “cheesy” touch.
