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Carbonara pasta salad recipe
Carbonara pasta salad recipe
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Quick and simple Caesar pasta salad with bacon, egg, and creamy dressing.
Ingredients:
  • 250g dried risoni pasta
  • 150g streaky bacon rashers
  • 2 baby cos lettuces
  • 4 boiled eggs
  • 20g (1/4 cup) shaved parmesan
  • 125g (1/2 cup) sour cream
  • 65g (1/4 cup) mayonnaise
  • 42.00 gm fresh lemon juice
  • 11.80 gm Dijon mustard
  • 1 bunch fresh chives
Instructions:
  • Start boiling water in a large saucepan. Meanwhile, preheat a non-stick frying pan over medium-high heat.
  • Coarsely chop the bacon while waiting for the water to heat up. Separate the lettuce leaves, rinse, and drain thoroughly.
  • 1. Transfer boiling water from the kettle into a pan of hot water. Cover and bring back to a boil. Add pasta and cook for 2 minutes less than the time indicated on the packet. Drain and return pasta to the pan.
  • Once the pasta is on the stove, sizzle the bacon in a hot pan, tossing occasionally, until perfectly crisp, for about 2-3 minutes.
  • While the pasta and bacon are cooking, combine dressing ingredients in a jug and use scissors to snip in the chives. Whisk until fully combined.
  • Begin by beautifully arranging the lettuce on a serving platter. Next, gently mix in 3 tablespoonfuls of dressing with the pasta until fully coated. Spread the pasta on top of the lettuce. Slice the eggs in half and place them attractively on top of the pasta. Drizzle the remaining dressing over the dish, then sprinkle over the bacon and parmesan. Finally, season to taste and enjoy your delicious creation.

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