Cold Carbonara Pasta Salad
Cold Carbonara Pasta Salad is a spaghetti pasta salad that is chilled, made with pancetta, ham, peas, eggs, red onion, and a creamy dressing.
Ingredients
- 1 pound spaghetti, broken into 2 inch lengths
- 2 Tbsp extra-virgin olive oil
- 16 ounces pancetta, I buy (4) 4oz packs at Trader Joe’s
- 8 ounces ham, diced into 1/2 inch pieces
- 4 stalks celery, sliced thin
- 7 hard-boiled eggs, chopped finely
- 2 cups frozen peas, thawed
- ½ cup red onion, finely chopped
- 2 cups mayonnaise
- 5-6 Tbsp milk
- 1 ½ cups parmesan cheese, shredded
- freshly cracked black pepper and salt to taste
- ½ cup parmigiano reggiano cheese, for garnish
- Italian flat leaf parsley for garnish
Equipment
Instructions
Make the pasta:
- Bring a big pot of water to boil. Break the spaghetti into 2 inch lengths and cook to package directions, al dente (about 1 minute less).
- Drain pasta and place in large mixing bowl. Drizzle a bit of olive oil over the pasta; toss and allow to cool.
Make the salad:
- In a frying pan, sauté pancetta until crispy. Drain on paper towels and add to pasta.
- Chop up the ham, celery and hard-boiled eggs and add to the pasta. Pour the thawed peas on top with finely chopped red onion.
Make the dressing:
- Whisk together the mayonnaise, milk, parmesan cheese and mix well. Add freshly cracked black pepper and salt to taste.
- Toss the salad and place in a beautiful serving bowl.
- Garnish with sprinkled Parmigiano Reggiano and finely chopped flat leaf parsley. Cover and chill for at least 2 hours.
Nutrition Facts
Calories: 642kcal, Carbohydrates: 29g, Protein: 21g, Fat: 49g, Saturated Fat: 13g, Polyunsaturated Fat: 18g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Cholesterol: 148mg, Sodium: 899mg, Potassium: 319mg, Fiber: 2g, Sugar: 2g, Vitamin A: 2234IU, Vitamin C: 3mg, Calcium: 212mg, Iron: 1mg