Bring a large pot of salted water to a boil. Once boiling, add pasta and cook until al dente, follow package directions for cook time (usually about 9 minutes for Gemelli).
Meanwhile, heat a small skillet over medium-high heat. Once hot, add chopped pancetta and cook until browned a crispy. Drain on a paper towel lined plate and set aside.
Once pasta is cooked, strain, reserving about 1 cup cooking liquid.
Place the pesto in the bottom of a large bowl. Add strained pasta to the bowl and toss until combined adding as much of the cooking liquid as necessary for desired consistency.
Fold in the cooked pancetta and spoon into serving bowls. Top with parmesan,a poached egg and a pinch of red pepper flakes.