Pesto carbonara with balsamic burst tomatoes
- Anna Glover
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Serves 2
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 4.9 out of 5.12 ratingsRate
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Try a pesto-infused take on carbonara, with juicy balsamic tomatoes and a fresh rocket salad served on the side – it takes just 20 minutes to make
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Green Gem salad
A star rating of 5 out of 5.0 ratings
Allotment salad
A star rating of 4.7 out of 5.31 ratings
Apple & feta salad
A star rating of 4.9 out of 5.9 ratings
Ingredients
Nutrition
Units:
MetricUS
-
olive oil
for frying
-
60-70g unsmoked pancetta
-
175g spaghetti
-
2 eggs
-
50g pecorino
or parmesan
-
2 tbsp pesto
-
handful of rocket
or other leaves
For the tomatoes
-
3 tbsp extra virgin olive oil
plus a drizzle
-
180g vine cherry tomatoes
-
2 tbsp balsamic vinegar
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Nutrition: Per serving
- kcal845
- fat46g
- saturates13g
- carbs71g
- sugars8g
- fibre5g
- protein33g
- salt2.35g
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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.
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A star rating of 4.9 out of 5.12 ratings
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