Carbonara Pasta Salad

Carbonara Pasta Salad

For the Salad:
▪️1 Egg
▪️6 oz. Farfalle Pasta
▪️2 Hearts of Romaine, sliced (6 Cups)
▪️1/2 Cup Parmigiana Reggiano, diced small
▪️1 Cup Frozen Peas, thawed
▪️6 Slices Bacon, cooked crispy and diced small (save 1 Tbsp bacon fat)
▪️Grated Parm, for serving

For the Dressing:
▪️1/4 Cup Olive Oil
▪️1 Tbsp Bacon Fat
▪️1 Lemon, juice
▪️1/4 Cup Grated Pecorino Romano
▪️1/2 tsp Pepper
▪️1 Clove Garlic, grated
▪️1 Tbsp Red Wine Vinegar
▪️1/4 tsp Salt

🌱 Vegan Modification: Sub in 1 can chickpeas and 1 avocado for bacon and egg, and sub nutritional yeast in the dressing for pecorino romano
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1️⃣ Place the egg in a small pot and cover with water by 1 inch; bring to a boil and then turn off the heat, put a lid on the pot and cook for 12 mins; place egg in an ice bath then peel and set aside

2️⃣ Bring another pot of heavily salted water to a boil and boil the farfalle until desired tenderness (I like al dente); drain and coat with olive oil so the noodles don’t stick to each other; set aside to cool down

3️⃣ Mix together the ingredients for the dressing

4️⃣ Combine the romaine, parm, peas, bacon, and farfalle in a large bowl; pour on the dressing and toss to combine; top with grated hard boiled egg and grated parmesan - enjoy!

⏲ 40 minute total prep + cook time

🥗 Recipe serves six (side salad size)