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.
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
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.
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.
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.
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.
Serving size: about 3 cups salad
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|
|Total Carbohydrates 57g||21%|
|Dietary Fiber 9g||32%|
|Vitamin K 22mcg|