Bring a large pot of generously salted water to a rolling boil.

Peel the 1 garlic clove and roughly chop it.

Blend 200 g pistachios, 100 g fresh basil, 80 g grated Parmesan cheese, and the garlic until finely ground.

Add 60 ml extra-virgin olive oil and blend until the pistachio pesto is creamy.

Season the pesto with 1 tsp salt and 1/2 tsp black pepper, then blend briefly.

Cut 150 g pancetta into small strips or cubes.

Cook the pancetta in a dry frying pan over medium heat until crisp, about 5 to 7 minutes.

Cook 400 g spaghettoni in the boiling water until al dente, according to the package timing.

Reserve 120 ml pasta cooking water, then drain the spaghettoni.

Toss the drained spaghettoni with the pistachio pesto in the frying pan over low heat.

Add reserved pasta water a little at a time until the sauce evenly coats the pasta.

Divide the pasta among 4 serving bowls and top with the crispy pancetta.

Spoon about 50 g burrata stracciatella over each serving and serve immediately.