Description
At its core, beef bacon carbonara pasta salad is a creative fusion recipe that takes the comfort elements of hot pasta carbonara and adapts them into a chilled, shareable dish. Classic Italian carbonara is traditionally made using hot pasta tossed with cured pork, raw egg yolks, hard cheese, and plenty of cracked black pepper to create an emulsified, silky sauce. However, because traditional carbonara must be served hot and fresh from the stove to maintain its delicate emulsion, it does not transport well for outdoor gatherings or advance meal preparation.
Ingredients
Scale
- 12 oz (340 g) rotini or penne pasta
- 8 slices beef bacon, chopped
- 1 cup frozen peas, thawed
- ½ cup grated Parmesan cheese
- 3 hard-boiled eggs, chopped
- ¼ cup red onion, finely diced
- 2 tablespoons fresh parsley, chopped
Carbonara Dressing
- ¾ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon salt (or to taste)
- 1 tablespoon lemon juice
- 2 tablespoons reserved pasta water (optional, to thin the dressing)
Instructions
- Cook the pasta according to the package directions until al dente. Drain, rinse under cold water, and let cool completely.
- While the pasta cooks, fry the chopped beef bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate to drain.
- In a small bowl, whisk together the mayonnaise, sour cream, Parmesan, Dijon mustard, garlic powder, black pepper, salt, lemon juice, and reserved pasta water until smooth.
- In a large mixing bowl, combine the cooled pasta, crispy beef bacon, peas, chopped eggs, red onion, parsley, and Parmesan cheese.
- Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Garnish with extra Parmesan cheese, parsley, and freshly cracked black pepper before serving, if desired.
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boil & Mix
- Cuisine: Italian-American
Nutrition
- Serving Size: 1½ cups
- Calories: 465 kcal
Keywords: carbonara pasta salad with beef bacon, creamy beef bacon pasta salad, cold carbonara pasta salad