OHIO TURKEY & BACON CARBONARA BY OHIOEGGS.COM
Dress up leftover Thanksgiving turkey with this quick, easy and delicious pasta dish from OhioEggs.com
INGREDIENTS
- 12 oz spaghetti or fettucine
- 1 cup Pecorino Romano cheese, grated, plus extra for serving
- 3 large eggs
- 3 tbsp heavy cream
- 1/2 tsp cracked black pepper
- 1/2 tsp red pepper flakes (optional)
- 8 oz Foris Meats' Coffee Bacon, cut into 1-inch pieces
- 3 cloves of garlic, minced
- 1 lb cooked turkey, shredded (about 3 cups - leftover turkey works great)
- 1/2 cup chicken or turkey stock
- Salt and additional pepper to taste
- 2 tbsp fresh parsley, chopped
INSTRUCTIONS
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Cook and drain pasta according to the package directions. Reserve 1/2 cup of the pasta water.
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Whisk together the eggs, cheese, cream, and pepper. Set aside.
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Cook the bacon in a large skillet until crispy. Drain on paper towels and set aside. Reduce heat to medium. Pour off all but 2 tablespoons of the bacon fat. Saute the garlic and red pepper flakes for about 30 seconds. Pour in the chicken stock and scrape up any browned bits from the bottom of the pan. Slowly whisk in the egg mixture. The eggs will cook as the sauce comes together.
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Add drained spaghetti or fettuccine to the pan and toss. Add the turkey and bacon. Add some of the pasta water if the sauce is too thick. Add additional salt and additional pepper to taste. Once everything comes to temperature, toss gently and garnish with parsley. Serve with extra cheese.
