Turkey Carbonara

Servings: servings

Calories: 812cal

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.

5 from 1 vote

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.

Course: Dinner

Cuisine: American

Prep Time15

Cook Time25

Total Time40