Put water for pasta to boil. Add salt and cook according to direction on the package until ‘al dente’.
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.
Once shallot and pancetta a lightly brown, add heavy cream and simmer for another minute until creamy.
Drain pasta preserving some cooking liquid. Toss everything in skillet pan. Add finely chopped pistachios and fresh ground pepper.
Regulate moist of pasta by adding a little bit of cooking liquid.
Serve hot, topped with more pistachios and freshly grated Parmesan cheese.
Notes
Skip heavy cream to cut on the calories. It'll still come out delicious!