Blitz pistachios in a food processor with a little olive oil to make a pesto-like consistency

Boil the pasta in salted water and reserve some of the cooking water

Whisk the egg yolks in a large bowl with pecorino cheese, salt and pepper

Fry the pancetta without any oil over a medium heat for 4-6 minutes until crispy

Add a couple of tablespoons of the cooking water into the pistachio paste and whisk

Add the cooked pasta to the pancetta and pour over the paste and mix until fully coated

Season with a drizzle of fresh lemon juice, black pepper - taste and add salt if needed (be careful as the pancetta is salty)

Serve into bowls and top with grated pecorino and ground pistachios, finish with black pepper