Place all ingredients (except olive oil) into a blender or food processor and pulse to blend. Drizzle in olive oil a few tablespoons at a time until creamy and smooth.
For the pasta
Cook pancetta in a non-stick sauté pan over medium heat for 5-7 minutes or until crispy.
Bring a large pot of water to boil before adding 1-2 tbsp. Kosher salt.
Bring back to a boil, then add in pasta, cooking to package directions for al denote.
Once cooked, add pasta to pancetta pan with tongs before adding romesco sauce. Thin out sauce with pasta water if needed.
Serve pasta with grated Parmesan and fresh parsley! Keeps well in refrigerator for up to 2 days.