Creamy pasta with pistachios and pancetta

Boil water in a large pot for the pasta. Once it's boiling, add salt and cook the pasta al dente, following the instructions on the package (approximately 2 minutes less than the recommended cooking time).

Chop the pistachios, preferably with a knife, and toast them in a dry pan until they become fragrant.

Meanwhile, heat oil in a large frying pan, add diced pancetta, lower the heat, and let it become crispy (around 3 minutes). Remove the pancetta from the pan and place it on a plate.

In the same pan with the remaining bacon fat, add the chopped onion, mix, and cook for about 3 minutes to soften it without browning.

Add white wine, increase the heat, and let the alcohol evaporate (approximately 2 minutes).

Once it has evaporated, return the pancetta to the pan, reduce the heat and add the chopped toasted pistachios. Cook for 1 minute.

Then, add the heavy cream and 1 tablespoon of the pasta cooking water, and stir.

Drain the pasta directly into the sauce, add 1 tablespoon of grated Parmesan and a pinch of ground black pepper. Stir and cook for another minute to combine the sauce. Adjust the moisture of the pasta by adding more cooking water if needed.

Serve the creamy pasta with pistachios and pancetta immediately. For extra flavor, you can sprinkle more chopped pistachios and Parmesan on top if desired.