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5 from 1 vote

Spaghetti Salad Carbonara

How to make Spaghetti Salad Carbonara. A tasty riff on the classic Italian dish, remade in to a cold pasta salad version, perfect for backyard cookouts and picnics.  
Course: Salad, Side Dish
Cuisine: American, Italian
Keyword: cold spaghetti salad, pasta salad, spaghetti carbonara, spaghetti salad carbonara
Servings: 6


  • 8 ounces spaghetti broken into 2 inch lengths
  • 1 tablespoon extra-virgin olive oil
  • 4 slices bacon cut into 1/2 inch pieces
  • 4 ounces ham diced into 1/2 inch pieces
  • 2 stalks celery sliced thin
  • 3 hard-boiled eggs chopped finely
  • 1 cup mayonnaise
  • 3 tablespoons milk
  • 3/4 cup parmesan cheese shredded
  • freshly cracked black pepper
  • parmigiano reggiano cheese for garnish
  • Italian flat leaf parsley for garnish


  • Break the spaghetti into 2 inch lengths and cook to al dente in salted water according to the package directions. Drain and place in large mixing bowl. Toss with olive oil and let cool.
  • Cut bacon into ½ inch pieces and sauté until crispy. Drain on paper towels and add to pasta.
  • Chop up ham, celery and hard-boiled eggs and add to the pasta.
  • Add mayonnaise, milk, parmesan cheese and mix well.
  • Add freshly cracked black pepper to taste.
  • Garnish with Parmigiano Reggiano and flat leaf parsley. Cover and chill for at least 2 hours.