🍝 Pasta with Pistachio Cream and Jamón Ibérico

A Mediterranean pasta recipe celebration using premium pork meat from Gaia

Meta Title: Pasta with Jamón Ibérico and Pistachio Cream | Premium Pork Recipe
Meta Description: Enjoy this gourmet pasta recipe with creamy pistachio sauce and Jamón Ibérico 100 % Bellota. Elegance on your plate with premium cured pork.

A Dish That Defines Gaia’s Philosophy

At Gaia Ibérico, premium pork meat is our story—and our recipes reflect it.
This pasta with pistachio cream and Jamón Ibérico brings together simplicity, elegance, and the unmatched flavor of our cured meats.

Whether you choose Montaraz Jamón Ibérico 100 % Bellota (Preslice) or opt for the more accessible Free‑Range Cebo de Campo Preslice, each option brings a unique character to your plate:

• The 100 % Bellota version is rich, buttery, and deeply flavorful thanks to an acorn-fed regimen and long curing process, try it now

• The Cebo de Campo Preslice brings the same artisan tradition with slightly milder, herbaceous notes—still gluten‑free and sliced for convenience gaiaiberico.com.
  
  

Both are ideal for this recipe.

🛒 Ingredients (2 servings)

For the pasta:

• 200 g tagliatelle or pappardelle
  
  

• Salt
  
  

For the sauce:

• 3 tbsp pistachio paste (or 60 g shelled, unsalted pistachios)
  
  

• 100 ml heavy cream
  
  

• 30 g grated parmesan
  
  

• 1 garlic clove (optional)
  
  

• Salt & freshly ground pepper
  
  

• 1 tbsp extra virgin olive oil
  
  

For the topping:

• 80 g of either Montaraz Jamón Ibérico 100 % Bellota (Preslice Tray) or Jamón Ibérico Free Range Cebo de Campo (Preslice), hand‑torn
  
  

• Crushed roasted pistachios
  
  

• Extra parmesan
  
  

• Lemon zest (optional)
  
  

👨🍳 Cooking Instructions

Step 1: Cook the pasta

Boil salted water and cook until al dente. Reserve ½ cup of cooking water before draining.

Step 2: Pistachio cream preparation

Warm olive oil in a pan over medium heat. Sauté garlic if using. Whisk in pistachio paste and cream until smooth. Stir in parmesan, season, and adjust the sauce with pasta water for a silky consistency.

Step 3: Combine with meat

Turn off the heat, gently fold in your choice of Jamón Ibérico, and let the residual warmth gently release the oils without cooking the slices.

Step 4: Plate and garnish

Serve in shallow bowls and finish with roasted pistachios, parmesan, and a sprinkle of lemon zest for brightness.

🍷 Wine Pairing Guide

A dry Albariño highlights the pistachio's nuttiness, while a young Tempranillo complements the jamón's savory salt. Either will round out this Mediterranean experience.

🌿 Customization Tips

• For a crisp finish, pan-sear the slices of jamón briefly before adding to the plate.
  
  

• Fresh herbs like thyme or basil can inject aromatic layers into the sauce.
  
  

• Hosting a larger group? Double the recipe and offer a choice between Bellota and Cebo de Campo to please different palates.
  
  

🔍 Why These Products Shine

Our Montaraz Jamón Ibérico 100 % Bellota (Preslice) is celebrated for its acorn-fed pigs, multi-year curing, and melt-in-your-mouth texture—an artisanal luxury from Extremadura 

Get to know why 100% Bellota is The Gold Standard of Jamón Ibérico Explained

The Free Range Cebo de Campo Preslice offers a similar tradition in a milder, approachable style—perfect for everyday gourmet meals gaiaiberico.com.

Presliced and ready to serve, these products allow the meat to shine effortlessly—no slicing skills required.