Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish, and make sure pre-shredded cheese is gluten-free. It's best to grate your own from a block.


"A true friend is someone who thinks that you are a good egg even though he knows that you are slightly cracked." -Bernard Meltzer, Radio Host

The refrigerator light goes on...

Pasta Carbonara is a classic recipe. The flavors of garlic and parmesan with a bit of eggs and ham combined with peas just seems to somehow fit together perfectly. Making this into a salad brings this classic to life in a very different way.


Pasta Salad Carbonara

Servings: 2 | Serving size: about 3 cups

Cooking time: 30 minutes active cooking time (does not include chilling time)

This recipe can easily be multiplied and makes great leftovers.

Pasta Salad Carbonara


Place the water in a large sauce pan over high heat.

When the water boils, add the eggs.

Cook for three minutes and then remove from the heat.

Let the eggs stand for 12 minutes in the hot water and then remove the eggs to a bowl of ice water.

Place the pan with the water back on the burner over high heat.

When the water boils again, add the rotini.

Cook for about 12 to 15 minutes until the pasta is just tender.

Drain the pasta.

While the pasta is cooking, place the olive oil in a large skillet over medium high heat.

Add the garlic and cook for one minute. Stir frequently.

Add the prosciutto and cook for about 2 minutes. Stir frequently.

Add the onion and cook for 7 to 10 minutes until the onion is translucent.

Adjust the heat to keep the onions from browning.

Place the onion and ham mixture in a large mixing bowl.

Add the peas and the cooked pasta.

Fold together gently.

Chill well.

When ready to serve, coarsely chop the hard-boiled eggs and add them to the salad with the parmesan and pepper.

Fold together gently and serve.

Nutrition Facts

Serving size: about 3 cups salad

Servings: 2

Amount Per Serving

Calories 495 Calories from Fat 153
% Daily Value
Total Fat 17g 22%
    Saturated Fat 6g 31%
    Monounsaturated Fat 6g
    Trans Fat 0g
Cholesterol 221mg 74%
Sodium 767mg 34%
Total Carbohydrates 57g 21%
    Dietary Fiber 9g 32%
    Sugars 7g
Protein 31g
Vitamin K 22mcg