Carbonara pasta salad✨ . For the Salad:▪️1 Egg▪️6 oz. Farfalle Pasta▪️2 Hearts of Romaine, sliced (6 Cups)▪️1/2 Cup Parmigiana Reggiano, diced small▪️1 Cup Frozen Peas, thawed▪️6 Slices Bacon, cooked crispy and diced small (save 1 Tbsp bacon fat)▪️Grated Parm, for serving▪️ . For the Dressing:▪️1/4 Cup Olive Oil▪️1 Tbsp Bacon Fat▪️1 Lemon, juice▪️1/4 Cup Grated Pecorino Romano▪️1/2 tsp Pepper▪️1 Clove Garlic, grated▪️1 Tbsp Red Wine Vinegar▪️1/4 tsp Salt▪️ . 🌱Vegan Modification: Sub in 1 can chickpeas and 1 avocado for bacon and egg, and sub nutritional yeast in the dressing for pecorino romano . 1️⃣ Place the egg in a small pot and cover with water by 1 inch; bring to a boil and then turn off the heat, put a lid on the pot and cook for 12 mins; place egg in an ice bath then peel and set aside 2️⃣ Bring another pot of heavily salted water to a boil and boil the farfalle until desired tenderness (I like al dente); drain and coat with olive oil so the noodles don’t stick to each other; set aside to cool down 3️⃣ Mix together the ingredients for the dressing 4️⃣ Combine the romaine, parm, peas, bacon, and farfalle in a large bowl; pour on the dressing and toss to combine; top with grated hard boiled egg and grated parmesan - enjoy! . ⏲40 minute total prep + cook time . 🥗Recipe serves six (side salad size)
