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