Spaghetti Carbonara With Bacon and Turkey
This is not quite a classical carbonara recipe (bacon instead of pancetta or ham, sour cream, cream, no parmesan) and yet I wasn't happy with any of the other recipes that I saw. And, of course, there's the usage of leftover turkey, which you can skip if you like.
Total Steps
6
Ingredients
13
Tools Needed
5
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http://foodandfondmemories.blogspot.comIngredients
- 1/2 package spaghetti
- 1/2 cup bacon, chopped
- 1 tablespoon olive oil
- 1/3 cup minced shallots
- 1 clove minced garlic
- 1 cup diced cooked turkey(optional)
- 1/2 cup sour cream
- 1/2 cup water
- 1/2 cup grated cheese
- black pepper
- 2 egg yolks
- 2 tablespoons cream
- 1/2 cup minced fresh parsley
Instructions
Step 1
Cook about half a package of spaghetti until al dente. Drain the water and set aside. For efficiency, boil the pasta water and add spaghetti while performing the next steps so it finishes cooking around the same time.
Step 2
Cook the bacon in a large saucepan over medium heat until it just starts to brown. Ensure the saucepan is large enough to later accommodate all of the cooked spaghetti.
Step 3
Add the olive oil, shallots, garlic, and turkey to the saucepan. Continue to cook on medium heat until the shallots are translucent.
Step 4
Reduce heat to low. Stir in the sour cream and water until evenly mixed. Add the grated cheese and stir until evenly melted. Season with fresh cracked black pepper to taste (at least 1 teaspoon).
Step 5
Add the cooked spaghetti to the sauce mixture and toss thoroughly to combine.
Step 6
In a separate bowl, beat the egg yolks with the cream. Pour this mixture over the spaghetti, then mix thoroughly. Finally, mix in the fresh parsley and serve immediately.