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 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 one of my favorites. The flavors of garlic and parmesan, with a bit of crisp ham and the fresh, cruncy peas just seems to somehow fit together really well. Maybe it is sacrilege to make this into a salad - chilled, the dish does take on a different tone - but this is really good.


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.

3 quarts water
2 large eggs
4 ounces whole wheat or gluten free rotini
2 tsp. olive oil
2 cloves garlic (crushed)
2 ounces prosciutto or other good quality ham (diced)
1 medium onion (diced)
1 cup frozen peas (thawed)
1 ounce parmesan (grated)
to taste fresh ground black pepper

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 the pan 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 back on the burner over high heat.

When the water boils, 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 bowl, then add the parmesan and pepper. Fold together gently and serve.

Nutrition Facts

Serving size: about 3 cups salad

Servings: 2

Amount Per Serving

Calories 441 Calories from Fat 108
% Daily Value
Total Fat 12g
    Saturated Fat 5g 21%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 212mg 71%
Sodium 564mg 25%
Total Carbohydrates 57g 44%
    Dietary Fiber 9g 34%
    Sugars 7g
Protein 30g
Vitamin A 20% Vitamin C 9%
Calcium 24% Iron 24%
Vitamin K 20mcg Potassium 466mg
Magnesium 90mg