Tip: make additional walnut pesto and use it on other dishes like pizza or avocado toast. Cooking tip: don't overcook the pasta for your pesto carbonara, you want it al dente (firm to the bite). Once you remove it from the water and add it to the pan it will continue to cook. Also, if you're using fresh pasta begin cooking it just as the pancetta finishes cooking in the pan. Styling tip: let the rustic nature of this creamy pesto carbonara fall as it may. Using a spoon and tongs, twirl the pasta and gently plate, pulling the pasta slowly down one side of the plate. Top with a heaping handfuls of parmigiano, finely chopped basil and glaze with additional walnut pesto.