Traverse City Record-Eagle

May 16, 2013

Pasta carbonara remade as delicious summer salad

ALISON LADMAN Associated Press
Traverse City Record-Eagle

---- — 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.