Pesto di Pistacchi e Guanciale

600g paccheri

2 handfuls Guanciale, chopped

250g Pecorino Romano, grated

4-6 Tbsp Pesto di Pistacchio

Place the paccheri into a pot of salted, boiling water.
Add the guanciale to a dry hot pan and cook on medium-high heat until the guanciale is crispy and most of the fat has been rendered.
In the meantime add the pesto to a large bowl. Set aside.
When the paccheri are almost done, take a ladle of pasta water and the rendered fat from the guanciale and mix with the pesto, then start to add the Pecorino Romano very slowly while mixing.
Transfer the cooked paccheri and the guanciale to the bowl, saving the pasta water, and combine.
Let set for 30 seconds and plate.