Pasta Carbonara Salad
Elevate your pasta salad game with this irresistible Pasta Carbonara Salad—a creamy, indulgent twist on the Italian classic. Combining al dente short pasta, crispy bacon, and a luxurious dressing made with mayonnaise, sour cream, Parmesan cheese, and a hint of lemon, this dish strikes the perfect balance of smoky, tangy, and savory flavors. Lightly cooked eggs lend a silky texture reminiscent of traditional carbonara, while fresh parsley and garlic add a vibrant touch. Perfect as a make-ahead side dish or a satisfying main, this chilled salad is both comforting and refreshing. Ready in just 30 minutes, it’s a crowd-pleaser for potlucks, picnics, and family dinners alike!
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Recipe Information
Ingredients
- 300 grams short pasta (penne, fusilli, or farfalle)
- 150 grams bacon, diced
- 50 grams grated Parmesan cheese
- 2 pieces large eggs
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 piece garlic clove, minced
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain the pasta, rinse with cold water, and set it aside to cool completely.
While the pasta is cooking, heat a skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Transfer to a plate lined with paper towels to drain excess grease.
In a small bowl, whisk together the eggs until well combined. Place the eggs in a small saucepan over low heat and whisk constantly until they start to thicken slightly, about 1-2 minutes. Be careful not to overcook them—this step is to gently cook the eggs. Remove from heat, let cool slightly, and set aside.
In a large mixing bowl, combine the mayonnaise, sour cream, grated Parmesan cheese, parsley, lemon juice, minced garlic, salt, and black pepper. Mix until smooth and creamy.
Add the cooled pasta, cooked bacon, and the slightly cooked eggs to the bowl with the dressing. Toss gently to coat everything evenly.
Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
Before serving, give the salad a final toss and adjust the seasoning with extra salt or pepper if needed. Garnish with additional Parmesan cheese or parsley for an extra touch of flavor.
Nutrition Facts
Calories |
2038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.0 g | 168% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 4884 mg | 212% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 6.2 g | ||
| Protein | 106.7 g | 213% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 720 mg | 55% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1230 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
