CARBONARA PASTA SALAD
To avoid any chance of salmonella contamination, you may wish to purchase pasteurized eggs for this dish.
16 ounces gemelli or rotini pasta
9 ounces finely chopped pancetta
1 cup fresh peas (frozen baby peas may be substituted)
3 egg yolks
3 garlic cloves, minced
1 tablespoon Dijon mustard
2 tablespoons white balsamic vinegar
1 tablespoon lemon juice
1/2 cup mild olive oil
Salt and freshly ground pepper
1 cup 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, and 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, 2 to 3 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. For best flavor, cover and refrigerate for at least 1 hour. Makes 8 servings.
Per serving: 560 calories, 270 calories from fat (48 percent of total calories), 30 g fat (10 g saturated, 0 g trans fats), 110 mg cholesterol, 48 g carbohydrate, 3 g fiber, 3 g sugar, 20 g protein, 810 mg sodium.