Paccheri with Pistachios, Pancetta, and Piave DOP Cheese

Finely dice the pancetta and roughly chop the pistachios with a chef’s knife to retain their crunchy texture.

In a large sauté pan, gently soften finely chopped onion in a drizzle of extra virgin olive oil over medium heat, enhancing the sauce’s aromatic base.

Increase the heat slightly and add the diced pancetta. Sauté quickly until it becomes golden and crisp—be careful not to overcook, as you want to preserve its succulent texture.

Pour in the heavy cream, stir in the chopped pistachios, and add a few generous shavings of Piave DOP Vecchio cheese for extra depth of flavor.

Let the mixture simmer gently on low heat, allowing the sauce to thicken and the flavors to meld beautifully.

Fill a large pot with water, season abundantly with salt, and bring it to a rolling boil. Add the paccheri pasta and cook, checking the package instructions for timing.

To achieve the ideal al dente texture, boil the pasta for one minute less than the recommended time, as it will finish cooking in the sauce.

Drain the paccheri, making sure to reserve about half a glass of the starchy pasta cooking water—it’s the chef’s secret for a silky sauce.

Transfer the drained pasta directly into the pan with the sauce. Toss everything together over low heat for a few minutes, allowing the pasta to fully absorb the creamy, nutty flavors.

If the sauce appears too thick, gradually add a splash of the reserved cooking water to achieve the perfect creamy consistency. Remove from heat.

Plate the paccheri on warmed individual dishes. Finish with a generous shaving of Piave Vecchio DOP cheese for a rich, aromatic touch.

Serve your pasta immediately to ensure the sauce remains creamy and the pancetta crisp. Buon appetito!