We borrowed the key ingredients from pasta carbonara, but remade them as a picnic-worthy pasta salad.
StrokeStyle/$ID/SolidCarbonara Pasta Salad
16 oz. gemelli or rotini pasta
9 oz. finely chopped pancetta
1 c. fresh peas
3 egg yolks
3 cloves garlic, minced
1 T. Dijon mustard
2 T. white balsamic vinegar
1 T. lemon juice
1/2 c. mild olive oil
Salt and ground black pepper
1 c. grated Parmesan cheese
3 scallions, thinly sliced
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain well, then spread on a rimmed baking sheet to cool.
Meanwhile, heat a medium skillet over medium-high heat. Add the pancetta and cook until crispy, about 6 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain and cool. Add the peas to the skillet and cook just until tender, 3 to 4 minutes. Transfer to the plate with the pancetta and allow to cool.
While everything cools, make the dressing. In a blender, or in a medium bowl with a whisk, combine the egg yolks, garlic, mustard, vinegar and lemon juice. In a slow stream, add the oil, whisking or blending until thick and smooth. Season with salt and pepper.
In a large bowl, combine the cooled pasta, pancetta, peas, dressing, Parmesan and scallions. Toss well.
Note: Earing uncooked eggs may pose a health risk.