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Cold Carbonara Pasta Salad Recipe

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4 from 2 reviews

This Cold Carbonara Pasta Salad is a creamy, flavorful twist on classic carbonara, served chilled as a perfect dish for gatherings or summer lunches. Featuring al dente spaghetti tossed with crispy pancetta, diced ham, celery, peas, hard-boiled eggs, and a rich parmesan-mayo dressing, it combines hearty ingredients with fresh veggies and a tangy, cheesy dressing for a refreshing and satisfying salad.

Ingredients

Pasta

  • 1 pound spaghetti (broken into 2 inch lengths)
  • 2 Tbsp extra-virgin olive oil

Meats

  • 16 ounces pancetta (about four 4oz packs)
  • 8 ounces ham (diced into 1/2 inch pieces)

Vegetables & Eggs

  • 4 stalks celery (sliced thin)
  • 7 hard-boiled eggs (chopped finely)
  • 2 cups frozen peas (thawed)
  • ½ cup red onion (finely chopped)

Dressing

  • 2 cups mayonnaise
  • 5-6 Tbsp milk
  • 1 ½ cups parmesan cheese (shredded)
  • Freshly cracked black pepper and salt to taste

Garnish

  • ½ cup parmigiano reggiano cheese (for garnish)
  • Italian flat leaf parsley (finely chopped, for garnish)

Instructions

  1. Cook the Pasta: Bring a large pot of water to a boil. Break the spaghetti into 2-inch lengths and cook according to package directions until al dente, usually about one minute less than stated. Drain the pasta and transfer it to a large mixing bowl. Drizzle the olive oil over the pasta and toss to coat, then allow to cool completely.
  2. Prepare the Meats: In a frying pan over medium heat, sauté the pancetta until it becomes crispy. Once cooked, drain the pancetta on paper towels to remove excess fat, then add it to the cooled pasta. Dice the ham into half-inch pieces and add it to the pasta mixture as well.
  3. Add Vegetables and Eggs: Thinly slice the celery stalks, chop the hard-boiled eggs finely, and combine both with the pasta. Add the thawed peas and finely chopped red onion on top of the pasta mixture.
  4. Make the Dressing: In a separate bowl, whisk together the mayonnaise, milk, and shredded parmesan cheese until smooth. Season the dressing with freshly cracked black pepper and salt to taste.
  5. Toss the Salad: Pour the dressing over the pasta, meats, and vegetables. Toss all ingredients gently but thoroughly to evenly coat everything with the dressing. Transfer the salad to a serving bowl.
  6. Garnish and Chill: Sprinkle the top with grated Parmigiano Reggiano cheese and finely chopped Italian flat leaf parsley. Cover the salad and refrigerate for at least 2 hours before serving to allow flavors to meld and ensure it is nicely chilled.

Notes

  • For best results, cook pasta just shy of al dente since it will continue to soften slightly when chilled.
  • Use freshly grated parmesan and parmigiano reggiano for the best texture and flavor in the dressing and garnish.
  • Hard-boil the eggs a day ahead for easier prep and better texture.
  • Adjust mayonnaise and milk quantities for your preferred dressing consistency—add more milk for a thinner dressing.
  • This salad can be made a day in advance and kept refrigerated for up to 2 days.

Find it online: https://marthatasty.com/cold-carbonara-pasta-salad-recipe/