My husband is a HUGE pasta fan. He actually likes spaghetti noodles warmed with butter and salt; way too simple for me, but that’s the way his mom used to make it for him, so what can I say?
I’m trying to get him to try new things, so I figured why not take one of his favorite ingredients and step it up “old school” Italian-style?! I’m sure he’s tried Spaghetti Carbonara before, but you wouldn’t have figured that out from the confused expression on his face when I asked him if he like me to make it for dinner. Complete confusion.
I went for it anyway. A traditional Spaghetti Carbonara is made pasta, eggs, cheese and bacon. How can you go wrong with that combo? Well, unfortunately the night I tried to make it, I had realized that I had forgotten to pick-up bacon at the store. I decided to swap the typical bacon for ground turkey meat and the result was not only delicious, it was healthier! I also used Trader Joe’s Pecorino Romano Cheese and Parmesan blend for this recipe.
My Turkey Spaghetti Carbonara recipe is still made with eggs and cheese (and some wine) and it’s pretty simple to whip up. Simply sauté up some garlic and shallot with olive oil, cook the ground turkey with some wine, seasoning and oregano and then whip up your egg yolks. Toss the egg mixture into the drained spaghetti noodles with turkey and toss; you’ve got a tasty dinner in about 30 minutes! P.S. The following day I reheated the turkey spaghetti carbonara and added some creamy burrata cheese on top. Dreamy.
1. Bring a pot of salted water to a boil and add spaghetti. Cook until al dente.
2. While the spaghetti is cooking, whip up the egg yolks and egg and then stir in the cheese.
3. In a skillet, add olive oil with the garlic and shallots on medium-low until garlic is fragrant and shallots are translucent, and then add the ground turkey meat. Drain any excess fat from turkey meat once it’s cooked (if necessary). Add red wine, oregano and salt and pepper and simmer for about 5 minutes or until liquod is absorbed.
4. Once spaghetti is ready, drain water and reserve a ½ cup of the hot pasta water. 5. Place the pasta in a large bowl, add turkey meat and toss together. Add egg and cheese mixture and reserved pasta water and toss for about a minute. Add more salt and pepper if necessary and optional chiffonade of basil leaves for a garnish. Serve and enjoy!
