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. Every bit as delicious as the traditional dish, but far more refreshing on a hot day.
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.