Pesto carbonara with balsamic burst tomatoes recipe

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.