It is a truth universally acknowledged that a chef in possession of a good main course must be in want of a side dish.  It is especially difficult in the summer, when one must find something that can pair with beloved summer standards like barbecued chicken or ribs that have a heavy sauce. If you think back to any cookout, you’ll come up with potato salad, coleslaw, baked beans or grilled corn. While there is nothing wrong with any of these quintessential dishes, I think it’s time to mix it up.

Coleslaw and potato salad can be heavy with the mayo. Why not try lightening them by using  less mayo and whole grain mustard or apple cider vinegar? These ingredients will provide a refreshing twist to an otherwise heavy dish. If you do use mayo, remember to put it in the refrigerator before you use it. If not refrigerated, mayonnaise will not keep.  This has nothing to do with bacteria growth, since the acids in lemon juice and vinegar actually make the mayonnaise an unfavorable place for bacteria to grow. Rather, if you leave commercial mayonnaise unrefrigerated, its taste suffers and it will start to turn brown.

For the incredibly health-conscious (or lazy!) among us, another great option is to grill some vegetables with a little olive oil, lemon juice and zest, salt and pepper. Make a vinaigrette to toss it in, and top it off with a little feta, Parmesan, or Asiago cheese. 

Or you can make this pasta dish because it just THAT good. The three cheeses are really the key to the flavor here. The bacon, sage and chives add that oh-so-good savory depth. The eggs bind it together to make this dish luscious and sensational. This is a “must try” and a keeper. 

This dish is courtesy of Dinner and will serve 6 people who will forgo ribs and barbeque in favor of this cheesy dish.

Ingredients for Pasta Carbonara Torte:

Kosher salt, as needed
1 pound spaghetti
8 ounces pancetta or thick-cut bacon
2 tablespoons minced fresh sage leaves
1 1/2 cups whole milk
7 ounces Gruyere cheese, grated (1 3/4 cups)
7 ounces young pecorino cheese such as Pecorino Toscano, grated (1 3/4 cups)
3 ounces Parmigiano-Reggiano cheese, grated (3/4 cup)
1/2 cup cherry tomatoes, quartered
3 large eggs, beaten
2 1/2 teaspoons freshly ground black pepper
Fresh chopped chives, for garnish

Bring a large pot of heavily salted water to a boil.

Add the spaghetti and cook until it is just shy of al dente, usually about 2 minutes less than the package directions (it should be slightly underdone to your taste because you’ll finish cooking it in the oven).

Drain well.

While pasta is cooking, heat the oven to 425 degrees F.

In a 10-inch oven-safe skillet over medium-high heat, cook the pancetta until it is crisp and golden brown, 7 to 10 minutes.

Stir in the sage and cook for another minute.

Take the the skillet off the heat.

Remove the bacon from the skillet.

Set skillet aside.

Crumble bacon in bite size pieces.

In a largebowl, toss in the pasta, milk, 1 1/2 cups of the Gruyere, 1 1/2 cups of the pecorino, the Parmigiano-Reggiano, and the tomatoes, eggs, pepper, bacon and 2 teaspoons salt.

Transfer mixture to the skillet.

Scatter the remaining Gruyere and pecorino over the top.

Transfer the skillet to the oven and bake until the pasta is bubbling and golden brown on top, about 40 minutes.

Let the torte cool slightly before serving.

Garnish with chopped chives.

It’s that simple!