Step 1

Put water for pasta to boil. Add salt and cook according to direction on the package until ‘al dente’.

Step 2

In the meantime, place a large skillet pan over medium-low heat. Add a splash of extra virgin olive oil, finely chopped shallot and diced pancetta. Lightly brown everything on a medium-low heat.

Step 3

Once shallot and pancetta a lightly brown, add heavy cream and simmer for another minute until creamy.

Step 4

Drain pasta preserving some cooking liquid. Toss everything in skillet pan. Add finely chopped pistachios and fresh ground pepper.

Step 5

Regulate moist of pasta by adding a little bit of cooking liquid.

Step 6

Serve hot, topped with more pistachios and freshly grated Parmesan cheese.