Summer seems to be sailing by, it's already the end of August and most crops are hitting their peak. Pinterest is swarming with tomato and corn recipes and we've been keeping cool with an array of grilled meats, pasta salads and my riff on a Vietnamese cold noodle bowl.

However, I'm already yearning for the cold weather comforts of soups, stews and steaming bowls of pasta so I came up with a cold version (okay, really a room temperature version) of my favorite pasta carbonara, it's fresh tasting and light but still has the comforts of my favorite pasta dish. It's an obsession, really. I also have a carbonara pizza recipe that I'll share soon enough, in the mean time make the most of what's left of summer with this tasty and comforting salad.

Carbonara Pasta Salad
Serves four
8oz (half a box) Gemelli pasta (Barilla)
1 cup frozen peas
8 oz pancetta or bacon
1 clove garlic
zest of one lemon
olive oil
4 large eggs
black pepper to taste

Put on a pot of salted water to boil and cook pasta according to package directions. Meanwhile smash the garlic clove with the flat side of a chef's knife and toss in a saute pan with pancetta, cook until lightly crisp and remove from heat. Once cooled drain off fat and remove garlic clove from its skin and mince finely. When Pasta is cooked, drain and toss in a large bowl with frozen peas, pancetta/garlic mixture, and olive oil. 

Bring a shallow pan of water to a boil, meanwhile zest the lemon over the bowl and let cool while poaching the eggs. Poach eggs one at a time and drain on a plate lined with a paper towel. Add a few handfuls of arugula to a shallow pasta bowl and scoop up some of the pasta salad over it, top with a poached egg and finish with fresh cracked black pepper. Serve immediately with red pepper flakes and more olive oil for drizzling.