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Farfalle with Pistachios and Pancetta

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  • Author: Emiko Davies
  • Total Time: 20 minutes
  • Yield: 1 1x


This very simple yet utterly delicious farfalle with pistachios and pancetta recipe is the perfect meal on a stressful day.


  • 1 scallion, chopped
  • A few slices of pancetta, chopped
  • A handful of whole pistachios, shelled and chopped roughly
  • Farfalle, bowtie pasta – about 80-100 grams a person, depending on how hungry you are
  • Semi-aged cheese such as asiago or pecorino, shaved
  • Parsley, chopped, for garnish


  1. Saute the scallion in some olive oil over a low-medium heat to soften them.
  2. Add the pancetta and cook until the fat has rendered and, if too your liking, it becomes slightly crispy.
  3. Add the chopped pistachio and toss for a further 30 seconds or so. Take off the heat until your pasta is cooked (if you are using fresh pasta, it should take a couple of minutes only; if using dry, follow the recommendations on the packaging).
  4. When the pasta is ready, drain, reserving a little of the cooking water if needed. Add to the pancetta and pistachio, tossing with a little of the cooking water to create a sort of emulsion that binds the ‘dressing’ to the pasta.
  5. Garnish with chopped parsley and serve immediately with long shavings of cheese.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
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