While the pancetta is cooking, cook the pasta in boiling salted water until al dente.
In a large pan add the olive oil and the pancetta cook on medium heat until cooked and golden, add the pesto and stir to combine, add the cooked drained pasta and the pasta water, heat on high stirring and tossing continuously for 30 - 45 seconds, it should remain creamy do not over cook. Top with freshly gated parmesan cheese if desired before serving. Enjoy!
Any leftover pasta should be placed in an airtight container and refrigerated. Reheat on the stove or microwave. It will keep for 3-4 days in the fridge.