Who says pasta is the only thing that deserves the carbonara treatment? Coat crunchy, leafy greens in a creamy, egg-yolk-enriched dressing with lots of grated cheese and black pepper, and top it with crisped pancetta and garlicky bread crumbs for a carbonara-inspired treat.
- In a medium bowl, whisk together the egg yolks, lemon juice, Dijon mustard, a pinch of salt, and a generous amount of coarsely ground black pepper. Continue to whisk vigorously while adding the ¼ cup each of olive and neutral oil in a very slow stream, until the dressing is creamy and slightly thickened. Whisk in half the grated cheese. Taste the dressing—it should be quite tangy and salty. Add additional lemon juice, salt, or pepper if needed.
- Place the pancetta and a tablespoon of olive oil in a cold frying pan and set the pan over medium heat. Cook, stirring frequently, until the fat has rendered and the pancetta is well browned and crispy, about 10 minutes. Using a slotted spoon, transfer the pancetta to a plate to cool. Add the bread crumbs to the oil, season with salt and a few cracks of coarsely ground pepper, and continue to cook, stirring frequently, until they are just golden brown. Add the grated garlic and continue to stir until the garlic is fragrant and toasty, too. Remove from the heat and set aside until you’re ready to assemble and serve the salad.
- Place your cleaned greens in your largest mixing bowl. Add the dressing (start with half; you can always add more) and toss to coat. Add the remaining grated cheese, half the bread crumbs, and half the pancetta, and continue to toss until thoroughly incorporated. Taste and adjust as needed. Transfer to a serving dish and top with the remaining bread crumbs, pancetta, and a final crack of black pepper.
Megan Litt is a Brooklyn-based cook & recipe developer.