Creamy Leftover Turkey Carbonara

• 1 1/2 tablespoons olive oil or other vegetable oil
• 1/2 tablespoon butter, unsalted
• 3 slices bacon thinly sliced
• 3 tablespoons pine nuts
• 3 large eggs beaten
• 1 cup milk or cream if you prefer creamier
• 4 cloves garlic minced, or to taste
• 4 tablespoons parmesan, parmigiano-reggiano cheese, grated plus extra to serve
• 500 grams spaghetti prefer whole wheat
• 2 cups turkey shredded, from leftover, about 320 grams
• 2 tablespoons parsley leaves flat-leaf, plus more for serving

1. Heat the oil and butter in a deep frypan or a large sauce pan over medium-low heat.
2. Stir in the bacon and cook until just beginning to crisp.
3. Stir in the pine nuts and cook, stirring, for a further minute or until start to brown.
4. In a bowl big, add the eggs, cream, garlic and parmesan, and whisk until well blended.
5. Stir in bacon and pine nuts, and season with salt and pepper to taste.
6. Cook the pasta according to packet instructions, then drain well.
7. Stir the hot pasta into the egg mixture and toss for about 1 minute and let the heat from the pasta cook the sauce.
8. Stir through the turkey and parsley.
9. Sprinkle parmesan and parsley on top.
10. Serve warm.

olive oil, butter, bacon, pine nuts, eggs, milk, garlic, parmesan, turkey, parsley

Taken from recipeland.com/recipe/v/creamy-leftover-turkey-carbonar-51593 (may not work)