Preheat the oven to 210°C.
Place the sea bass on a large baking tray.
Whisk egg whites to soft peaks, mix with 2kg salt, and cover the fish completely.
Bake for 30 minutes until the crust is golden and internal temperature reaches 38°C.
Fry pancetta in a hot pan until crispy then drain on paper, keeping the fat.
Boil the pasta, drain it, and return to the pan with a splash of cooking water.
Blend basil, pine nuts, parmesan, and garlic into a purée, then stir in olive oil.
Combine pasta with pesto, pancetta, reserved fat, and basil, then season.
Crack the salt crust, remove the skin, and serve fish over the pasta.