May 15, 2013 10:20:22 AM
Pasta carbonara -- richly cheesy, creamy and studded with crisped pancetta -- is easily one of the most comforting of pasta dishes. The only trouble is, with the onset of warmer weather we tend to crave salads more than steaming bowls of pasta. So for this recipe, we decided to have it both ways.
We borrowed the key ingredients from pasta carbonara -- right down to the eggy sauce and savory pancetta -- but remade them as a picnic-worthy pasta salad.
And as with most pasta salads, this one is easily adjusted and added to. Sliced sun-dried tomatoes, marinated mushrooms, roasted red peppers, even blanched asparagus all would make fine additions.
CARBONARA PASTA SALAD
Start to finish: 30 minutes
Makes 8 servings
16 ounces gemelli or rotini pasta
9 ounces finely chopped pancetta
1 cup fresh peas
3 egg yolks
3 cloves garlic, minced
1 tablespoon Dijon mustard
2 tablespoons white balsamic vinegar
1 tablespoon lemon juice
1/2 cup mild olive oil
Salt and ground black pepper
1 cup grated Parmesan cheese
3 scallions, thinly sliced
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