Turkey Carbonara

Turkey carbonara

 

 

 

 

 

 

 

My daughter made an amazing Carbonara the other day, with Pecorini cheese, and ham, and other lovely stuff.  But now we have all those Turkey leftovers from Christmas, and I was wondering if you could substitute the ham for the turkey? Why not?

Then it would look like this :

  • 30g unsalted butter
  • 4 eggs, beaten
  • 300ml thickened cream
  • 3 garlic cloves, crushed
  • 1/3 cup (25g) finely grated parmesan, plus extra to serve
  • 500g spaghetti
  • 2 cups (320g) shredded cooked turkey

 

  • Melt the butter in a deep frying pan over medium-low heat. (if you like you can add some bacon thinly sliced and cook until just starting to crisp) Cook, stirring, for a further minute or until they start to brown.
  • In a bowl big enough to hold the cooked pasta, whisk together the eggs, cream, garlic and parmesan, and season with salt and pepper.
  • Cook the pasta according to packet instructions, then drain well. Immediately add the hot pasta to the egg mixture and toss for 1 minute, allowing the heat from the pasta to cook the sauce. Stir through the turkey and parsley, and serve topped with extra parmesan and parsley if you like to decorate the dish.

 

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