Carbonara Pasta Salad - KHGI-TV/KWNB-TV/KHGI-CD-Grand Island, Kearney, Hastings

Carbonara Pasta Salad

 

 

 

 

 

 

  • 1 tsp salt
  • 1 (16 oz.) box rotini pasta
  • 9 oz. (9 slices) bacon, thinly cut*
  • 1 cup frozen sweet peas
  • 3 egg yolks
  • 3 cloves freshly squeezed garlic
  • 1 tbs mustard
  • 2 tbs apple cider vinegar
  • 1 tbs lemon juice
  • 1/2 canola oil
  • salt and pepper
  • 1/2 cup sweet (vidalia) onion
  • 1 cup freshly grated Parmesan cheese
  • 1 cup half and half

Bring a large pan of water to a boil and add 1 tsp of salt  and roniti pasta. Cook according to package directions. Drain well, then spread on baking sheet with sides to cool.

In a 8-cup Pyrex glass bowl, microwave bacon on high until crispy. Transfer bacon on paper towel to drain and cool.

Add a cup of frozen sweet peas to bacon grease and microwave until tender. Transfer peas to plate with bacon.

In a blender or food processor, combine egg yolks, garlic, mustard, apple cider vinegar, and lemon juice to make dressing. Process mixture until combined, then add canola oil in a slow stream. Season to taste with salt and pepper.

In a large bowl, combine cooled pasta, crisp bacon, peas, above dressing, Parmesan cheese, and onions. Mix well, cover and refrigerate for at least 1 hour.

Before serving, microwave half and half until warm and add to salad. Sprinkle with extra Parmesan cheese if needed. Serve immediately.

*Fresh bacon can be thinly cut using kitchen scissors. Frozen bacon can be thinly cut with a knife.

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