Soften the onion with a drizzle of extra virgin olive oil in a saucepan. Add the cubed speck and brown quickly.
Add the cream and pistachio nuts and simmer for at least 20 minutes until the sauce has thickened.
In the meantime cook the pasta in boiling salt water. Combine pasta and sauce and sauté for a minute.
Serve after having dressed the plate with shavings of Piave Vecchio cheese.