You are here

Richard Blaine's EZ Cooking: Pasta Con Pancetta, Carciofi, Gorgonzola E Pistachhi

Richard.Blaine's picture
Pasta With Bacon, Artichokes, Gorgonzola And Pistachios is another Northern Italian pasta dish that also has roots in Sicily the difference in the Sicilian is more pepper is added for the fiery tastes that Sicilians have for their food. This is a very rich pasta dish and is made with an ingredient that you don't often find in pasta dishes and that is nuts. Please try this recipe I know that you will just love it!
  Pistachio nuts 3⁄4 Cup (12 tbs)
  Heavy cream 1⁄2 Cup (8 tbs) (room temperature)
  Unsalted butter 2 Tablespoon
  Olive oil 3 Tablespoon (2 tablespoons for sauce and 12 tablespoon for pasta)
  Onion 1 , chopped
  Bacon 4 Ounce
  Garlic cloves 4 (2 minced and 2 sliced)
  Red pepper flakes 1⁄2 Teaspoon
  White wine 1 Cup (16 tbs) (Pinot Grigio)
  Chicken stock 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Gorgonzola cheese 3 Ounce
  Grated parmesan 1⁄4 Cup (4 tbs) (or blend of Parmesan, Romano and Asiago)
  Penne rigate 1 Pound (or any of your choice)
  Artichoke hearts 6 (with stem)

1. In a blender put in the pistachio nut with cream and pulse it until the mixture is smooth.
2. Transfer the cream mixture in a bowl, and set aside.

3. In a pot with salted boiling water, put in the pasta and allow to cook until al dente, as per packet instructions.
4. Drain the pasta, put it back in same pot and drizzle with olive oil, stir and set aside.
5. In a non-stick pan, heat butter and olive oil and allow to melt and starts to sizzle.
6. Add in the onions and saute until it is soft.
7. Put in the bacon, and stir fry until the bacon starts to get light brown.
8. Stir in garlic and pepper flakes, and stir to mix.
9. As the bacon browns, deglaze the pan with white wine and allow it to reduce by half.
10. Stream in the chicken stock, stir and add in pistachio mixture and mix well.
11. Sprinkle salt and pepper and stir to mix and simmer for 10 to 15 minutes.
12. Meanwhile in another pan, heat oil and add artichoke hearts, toss to coat.
13. Sprinkle chilli flake and salt and toss to mix and allow to brown lightly, set aside.

14. In the simmering sauce add in Gorgonzola and parmesan cheeses, raise the heat and stir to melt.
15. Pour the sauce over the pasta and stir well to mix.

16. Serve hot topped with artichoke hearts.

Recipe Summary

Difficulty Level: 
Main Dish
High Fiber, High Protein
Cook Time: 
45 Minutes

Rate It

Your rating: None
Average: 4.6 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 552 Calories from Fat 239

% Daily Value*

Total Fat 27 g41.9%

Saturated Fat 10.5 g52.5%

Trans Fat 0 g

Cholesterol 46.1 mg15.4%

Sodium 560.2 mg23.3%

Total Carbohydrates 59 g19.6%

Dietary Fiber 11.2 g44.7%

Sugars 5.4 g

Protein 19 g37.9%

Vitamin A 36% Vitamin C 27.9%

Calcium 19.9% Iron 17.4%

*Based on a 2000 Calorie diet

Richard Blaine's EZ Cooking: Pasta Con Pancetta, Carciofi, Gorgonzola E Pistachhi Recipe Video