Creamy and comforting carbonara sauce with cubed turkey, bacon, peas, and onion creates this super easy turkey carbonara recipe. It’s the perfect dish for using up Thanksgiving leftovers!
Why this recipe works
Turkey carbonara combines a creamy rich sauce with turkey, peas, and bacon making a super satisfying meal that sticks to the ribs and warms the belly.
Carbonara sauce really elevates a regular ole pasta dish and transforms it into something of elegance. Don’t confuse it with alfredo sauce because it’s definitely more decadent and known for its classic additions of eggs, garlic, parmesan, pancetta (or bacon), and onions which makes it even more flavorful. There are many modified versions you can create from pasta carbonara including turkey, ham, or chicken and shrimp carbonara. It’s easy when the sauce is so welcoming!
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
PASTA – Any pasta can be used. We prefer rotini, but linguini is commonly used with carbonara. Fettuccine or spaghetti are other popular options.
BACON – I like to make my bacon in the oven that way the stovetop is clear for me to focus on the rest of the ingredients. You can also easily make bacon in the air fryer to save space. If desired, you can substitute with turkey bacon in this recipe.
TURKEY – This recipe requires cubed cooked turkey, which means it’s perfect for using Thanksgiving leftovers! The turkey can also be shredded.
PEAS – Feel free to substitute with other vegetables such as mushrooms, green beans, or asparagus if you aren’t a fan of peas. Alternatively, you can omit them altogether but they add a nice pop of color and a little dose of veggie to the plate.
How to Make Turkey Carbonara
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cook pasta according to package instructions. Drain, rinse in warm water, and set aside.
- Heat olive oil in a large deep sided skillet over medium-high heat until shimmering.
- Add minced garlic and saute 1-2 minutes. Add turkey cubes. Season to taste with garlic salt and black pepper.
- Add onion to skillet and cook an additional 2-3 minutes. Remove the contents of the skillet to a baking sheet and set aside.
- Return the skillet to the stovetop over medium-high heat. Add heavy whipping cream and chicken base. Whisk to combine.
- In a medium bowl whisk the eggs. While continuously whisking the heavy cream in the skillet, slowly drizzle in the eggs to temper them.
- Whisk in the parmesan cheese. Bring to a gentle boil.
- Add cooked pasta and turkey mixture. Stir to coat. Add peas and bacon and heat through before serving.
Frequently Asked Questions & Expert Tips
Store cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat over medium-low heat on the stovetop.
Yes, other popular pasta options include spaghetti, linguine, and fettuccine but you can make this dish with any pasta you prefer.
Serving Suggestions
Serve turkey carbonara as the main course along with bread chunks, garlic bread, or a side salad. Enjoy warm from the skillet with a garnish of parmesan cheese and chopped parsley.
More Pasta Recipes
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Turkey Carbonara
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ pound rotini pasta 8 ounces
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 14 ounces cooked smoked turkey cubed/cut into bite-sized chunks
- garlic salt to taste
- black pepper to taste
- ¾ cup chopped onion
- 1 ½ cups heavy whipping cream
- 1 teaspoon chicken base or bouillon
- 2 large eggs
- ¼ cup grated parmesan cheese
- 3 Tablespoons cooked chopped bacon about 5 slices
- ¾ cup frozen peas
Things You’ll Need
Before You Begin
- This recipe requires cubed cooked turkey, which means it’s perfect for using Thanksgiving leftovers! The turkey can also be shredded.
- Any pasta can be used. We prefer rotini, but linguini is commonly used with carbonara. Fettuccine or spaghetti are other popular options.
- I like to make my bacon in the oven that way the stovetop is clear for me to focus on the rest of the ingredients. If desired, you can substitute with turkey bacon in this recipe.
- Feel free to substitute with other vegetables such as mushrooms, green beans, or asparagus if you aren’t a fan of peas. Alternatively, you can omit them altogether but they add a nice pop of color and a little dose of veggie to the plate.
- Store cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat over medium-low heat on the stovetop.
Instructions
- Cook pasta according to package instructions. Drain, rinse in warm water, and set aside.
- Heat olive oil in a large deep sided skillet over medium high heat until shimmering.
- Add minced garlic and saute 1-2 minutes. Add turkey cubes. Season to taste with garlic salt and black pepper.
- Add onion to skillet and cook an additional 2-3 minutes. Remove the contents of the skillet to a baking sheet and set aside.
- Return the skillet to the stovetop over medium-high heat. Add heavy whipping cream and chicken base. Whisk to combine.
- In a medium bowl whisk the eggs. While continuously whisking the heavy cream in the skillet, slowly drizzle in the eggs to temper them.
- Whisk in the parmesan cheese. Bring to a gentle boil.
- Add cooked pasta and turkey mixture. Stir to coat. Add peas and bacon and heat through before serving.
Nutrition
Chef Antoine Davis
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