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.
Servings: 6
Ingredients
- 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
Instructions
- 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.