Ohio Turkey and Bacon Carbonara

Ingredients

12 oz. spaghetti or fettuccine

1 cup Pecorino Romano cheese, grated, plus extra for serving

3 large eggs

3 tbsp. heavy cream

½ tsp. cracked black pepper

½ tsp. red pepper flakes (optional)

8 oz. bacon, cut into 1-inch pieces

3 cloves of garlic, minced

1 lb. cooked turkey, shredded (About 3 cups of leftover turkey works great)

1/2 cup chicken or turkey stock

Salt and additional pepper to taste

2 tbsp. fresh parsley, chopped

Directions

Cook and drain pasta according to the package directions. Reserve ½ cup of the pasta water.
Whisk together the eggs, cheese, cream and pepper. Set aside.
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. Sauté the garlic and red pepper flakes 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.
Add drained spaghetti 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.

Notes

If you would like to support Ohio companies, we would suggest turkey from Bowman & Landes, Bacon from North Country Charcuterie, or pasta from the Ohio City Pasta.

Ohio Turkey and Bacon Carbonara

Ingredients

Directions

Notes

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