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Cook the onions on a medium heat until beginning to colour. Once they’re just starting to go golden brown, cook the pasta according to pack instructions.
Add the pancetta to the onions and cook, stirring all the time, until the meat is cooked and looking crispy.
Drain the pasta and get it in the pan with the onions and pancetta along with the reserved pasta water and the pesto. Give everything a stir, then add the yoghurt. Stir again and serve.
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