Carbonara Pasta Salad Recipe

Carbonara Pasta Salad

Carbonara Pasta Salad is a refreshing and unique twist on the traditional carbonara dish. Combining the creamy goodness of carbonara with the crunchiness of a salad, this dish makes an excellent side or even a light main course. The crispy bacon, tender pasta, and fresh vegetables create a balanced and flavorful bite. The dressing, a mix of olive oil, bacon fat, lemon juice, Pecorino Romano, and a hint of red wine vinegar, ties everything together perfectly.

Carbonara Pasta Salad Ingredients

For the Salad:

▪️ 1 Egg
▪️ 6 oz Farfalle Pasta
▪️ 2 Hearts of Romaine, sliced (6 Cups)
▪️ ½ Cup Parmigiano Reggiano, diced small
▪️ 1 Cup Frozen Peas, thawed
▪️ 6 Slices Bacon, cooked crispy and diced small (save 1 Tbsp bacon fat)
▪️ Grated Parmesan, for serving

For the Dressing:

▪️ ¼ Cup Olive Oil
▪️ 1 Tbsp Bacon Fat
▪️ 1 Lemon, juice
▪️ ¼ Cup Grated Pecorino Romano
▪️ ½ tsp Pepper
▪️ 1 Clove Garlic, grated
▪️ 1 Tbsp Red Wine Vinegar
▪️ ¼ tsp Salt

🌱 Vegan Modification: Substitute 1 can of chickpeas and 1 avocado for the bacon and egg, and use nutritional yeast in the dressing instead of Pecorino Romano.

How to Make Carbonara Pasta Salad

Step 1: Place the egg in a small pot and cover with water by 1 inch; bring to a boil and then turn off the heat. Cover the pot with a lid and let it cook for 12 minutes. Then, place the egg in an ice bath, peel it, and set it aside.

Step 2: Bring another pot of heavily salted water to a boil and cook the farfalle until it reaches the desired tenderness (al dente is recommended). Drain the pasta and coat with olive oil to prevent sticking. Set it aside to cool down.

Step 3: Mix together all the ingredients for the dressing.

Step 4: In a large bowl, combine the romaine, Parmigiano Reggiano, peas, bacon, and farfalle. Pour the dressing over the mix and toss to combine. Top with grated hard-boiled egg and grated Parmesan before serving. Enjoy!

Overview of Carbonara Pasta Salad

Category Details
Preparation Time15 minutes
Cooking Time25 minutes
Servings6 (side salad size)
Nutritional InformationProtein: 18g, Carbohydrates: 30g, Fats: 20g
Energy2000 kJ (477 cal) per serving
Main IngredientsFarfalle pasta, bacon, Parmigiano Reggiano, peas
Dressing IngredientsOlive oil, bacon fat, lemon juice, Pecorino Romano, Pepper, Garlic, Red Wine Vinegar
Cooking MethodBoiling
Meal CategoriesSide, Light Main Course
Key FlavorsSavory, Tangy, Rich
TextureCrunchy, Creamy, Chewy
Dietary InformationFor vegetarian version, omit bacon and egg and use chickpeas and avocado
Allergen InformationContains dairy and eggs
Storage TipsStore leftovers in an airtight container in the fridge for up to 3 days

Fun Facts about Carbonara Pasta Salad

▪️ Carbonara Pasta Salad brings together the elements of classic carbonara in a salad form, offering a fresh take on a beloved Italian dish.
▪️ Carbonara traditionally uses eggs and cheese to create a creamy sauce, which translates into the boiled egg and diced cheese in this salad.
▪️ Adding peas to the Carbonara Pasta Salad introduces a pop of color and a touch of sweetness, enhancing its flavor profile.

Carbonara Pasta Salad Pairing Suggestions

▪️ White Wine – A crisp white wine, such as Sauvignon Blanc, pairs excellently with Carbonara Pasta Salad because its acidity can cut through the richness of the bacon and cheese.
▪️ Garlic Bread – Serve Carbonara Pasta Salad with warm garlic bread for a delightful combination. The bread can soak up any extra dressing, making each bite even more flavorful.
▪️ Grilled Chicken – Adding grilled chicken to the meal completes it with an additional protein source, creating a well-rounded option for lunch or dinner.

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