Step 1

Place the chopped pistachios in a dry pan and toast them until fragrant.

Step 2

Bring a large pot of salted water to a boil. Cook pasta until very al dente, about 2 minutes less than the suggested cooking time. Reserve some of the cooking water.

Step 3

Meanwhile, heat a skillet large enough to hold the pasta, on medium high heat. Add the cubed pancetta and cook, stirring, until it has rendered it's fat and is crisp, about 5 minutes. Transfer the pancetta to a bowl.

Step 4

Add the diced onion to the pan. Cook until soft, about 3 minutes. Stir in about 1/2 of the crushed pistachios and stir to coat.

Step 5

Pour in the cooking cream and cook on medium heat for 1 minute.

Step 6

Drain the pasta and add to the skillet. Stir in the reserved pancetta and toss to coat the pasta in the cream sauce.

Step 7

Add 2 tbsp. of grated cheese to create a creamier consistency. If the sauce is too thick, add a ladle or two of pasta water to thin it as necessary

Step 8

Serve immediately garnished with the remaining chopped pistachios and extra grated cheese at the table.