Pasta Alla Brontese (Creamy Fettuccine With Pancetta and Pistachios)

Preparation

1. Step 1

   Bring a large pot of salted water to boil. Cook the pasta according to package instructions until al dente.

2. Step 2

   While the pasta cooks, make the sauce: Place the pistachios and ½ cup grated Parmigiano-Reggiano in a small food processor and pulse until mixture resembles coarse sand. (Be careful not to grind into a paste.)

3. Step 3

   Add the olive oil to a large, deep skillet and heat over medium. Add the diced pancetta, reduce the heat to low and allow the pancetta to render until crisp, stirring occasionally, 5 to 7 minutes. Using a slotted spoon, remove the pancetta from the skillet and reserve.

4. Step 4

   Add the onion to the remaining fat in the skillet and cook, stirring frequently, until translucent, about 3 minutes, being careful not to let it brown. Add the wine, increase the heat to medium and cook until it has almost evaporated, about 4 minutes.

5. Step 5

   Reduce heat to low and add the reserved pancetta and most of the pistachio mixture, reserving ¼ cup for garnish. Pour in the heavy cream and stir to combine.

6. Step 6

   Using tongs, transfer the cooked pasta to the skillet, mixing to incorporate with the sauce.

7. Step 7

   Transfer to a large serving platter or shallow dish and garnish with the reserved pistachio mixture, plus additional grated cheese.