Pasta Carbonara with Leftover Turkey
After the holidays, we all have a lot of turkey leftover. This pasta carbonara with leftover turkey is easy to make, full of parmesan cheese and bacon, and ready in 15 minutes!
Servings: 6 Servings
Calories: 303kcal
Ingredients
- 1 lb Spaghetti
- 6 Slices Bacon Crumbled
- 2 cloves Garlic Minced
- 3 Large Eggs
- 1 Egg Yolk
- 1 cup Parmesan Shredded
- 1 cup Peas Thawed from Frozen
- 2 cups Leftover Turkey Diced
- Salt and Pepper To taste
Instructions
- Fill a large pot with water and bring it to a boil. Add 3 tablespoons of salt to the water and add DaVinci pasta. Allow the pasta to cook for 6-8 minutes depending on the type of pasta.
- While the pasta cooks, add the 6 strips of bacon to a sauté pan and cook until crispy.
- While the bacon cooks, add the eggs, egg yolks, and parmesan cheese to a bowl and mix with a fork. Set that aside.
- Once crispy, remove the bacon and place it on a paper towel lined plate. Add the minced garlic and diced turkey into the pan with the bacon grease. Cook on low for 2 minutes, to warm up the turkey and cook the garlic.
- Drain the pasta, save one cup of pasta water. Add the pasta to the pan with the chopped turkey and garlic. Add the parmesan cheese, thawed peas, and egg mixture and gently mix. Stir the pasta together and ½ cup of pasta water to make the sauce creamy. Add a tablespoon more at a time if the pasta is too dry.
- Crumble the bacon onto the pasta and top with more parmesan cheese and serve immediately.
Nutrition
Calories: 303kcal | Carbohydrates: 5g | Protein: 27g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 498mg | Potassium: 268mg | Fiber: 1g | Sugar: 2g | Vitamin A: 479IU | Vitamin C: 10mg | Calcium: 227mg | Iron: 2mg