Pesto carbonara with balsamic burst tomatoes

Method

• step 1

  Heat a drizzle of olive oil in a deep frying pan over a medium heat and fry the pancetta for 6-8 mins until golden and crisp. Remove from the heat and set aside.

• step 2

  Meanwhile, heat the extra virgin olive oil in a small saucepan over a low-medium heat and cook the tomatoes in a single layer with the vinegar and some seasoning until the tomato skins burst and they become jammy.

• step 3

  Cook the spaghetti in a large pan of boiling salted water following pack instructions.

• step 4

  Crack the eggs into a bowl, finely grate in the parmesan and whisk in the pesto. Season generously with black pepper and a little salt. Add a ladle (about 150ml) of the pasta cooking water to loosen the mixture and temper the eggs.

• step 5

  Once the pasta is al dente, lift out using tongs straight into the pan with the pancetta. Pour in the egg mixture and stir until the sauce is glossy and coats the pasta. Add another ladle of the pasta cooking water to help bind, if needed. If you need to the thicken the sauce, put back over a low heat and stir continuously. Divide the pasta between warm bowls and spoon over the balsamic tomatoes. Serve with rocket drizzled in the leftover sweet balsamic from the pan.