Tuesday, April 26, 2016


Spring is here! I know I should be happy for the gorgeous weather, the young new leaves, and the litters of kittens and puppies being born everywhere (adopt!), but I’m really a Fall person at heart, in love with its decadence and melancholy and with me not sweating like a menopausal marmot trapped inside a mosquitoes-infested clambake. Also, Fall means my kids will be in school… What can I say? Spring and its mad energy never really did it for me. The only way to mitigate the annoyance of my spring rut is , unsurprisingly, spring food.

Today’s recipe is a very simple pasta that my Sicilian grandma used to make: spaghetti with pistachios, pancetta, and rosemary. And before you get too excited (I know you are—that combination does sound fantastic), I have to disclose that I’ve been researching this recipe, and it doesn’t seem to have any history or claim to tradition. It’s just something my grandma picked up somewhere in the 90s (perhaps even from a woman’s mag) and presented to us grandchildren to a thundering applause.

This pasta dish is very easy and quick to make, and packs a lot of flavor with the use of fresh rosemary. Also, it’s nice and oily and has a great crunch, which makes it a really fun dish to serve to family and friends.

Now, you might wonder what exactly makes this a spring pasta, since all ingredients can be found all year long. Well, pistachios and rosemary are green, right? And pancetta cubes look like little rosebuds just about to bloom. And frankly, just let it go. NOT in the best mood here.

And since we're making pasta, let's refresh our basic pasta skills:


Makes 4 portions
  1. 1 tbsp EVOO
  1. 1 small onion, finely chopped
  1. 2/3 C cubed pancetta
  1. 1/4 C dried shelled pistachios
  1. 1 rosemary sprig
  1. 10 oz spaghetti
  1. salt & pepper to taste
  • Start making the pasta in a large pot like I explained before (see links in post).
  • While the water is heating up, heat the EVOO in a frying pan.
  • Add the onion and the pancetta and cook at medium-low heat until the pancetta is crispy, and the onion is soft and golden, 5 to 7 minutes.
  • Once the pasta in the pot: In a food processor, coarsely grind the pistachios and the leaves from the rosemary leaves. You should aim for a medium grind.
  • Drain the pasta, and stir in the two mixes until pasta is well coated.
  • Add fresh ground black pepper to taste

  1. .