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

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.

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 its fat and is crisp, about 5 minutes. Transfer the pancetta to a bowl.

Add the diced onion to the pan. Cook until soft, about 3 minutes. Stir in about ½ of the crushed pistachios and stir to coat.

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

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

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.

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