Spaghetti Carbonara With Bacon and Turkey

Photo: Boris Mann

Ingredients

1/2 package of spaghetti

1/2 cup of bacon, chopped

1 tablespoon olive oil

cup of minced shallots

1 clove minced garlic

1 cup diced cooked turkey

1/2 cup sour cream

1/2 cup water

1/2 cup of grated cheese

black pepper

2 egg yolks

2 tablespoons cream

1/2 cup minced fresh parsley

Preparation

Cook about half a package of spaghetti until al dente, drain the water and set aside. If you have the pasta water boiling and add the spaghetti as you do the next steps, it should be ready at about the right time.

Cook the bacon in a large saucepan (will need to fit all of the cooked spaghetti). Cook it over medium heat until it just starts to brown.

Add the olive oil, shallots, garlic and turkey and continue to cook on medium until the shallots are translucent.

Reduce heat to low and stir in the sour cream and water until evenly mixed. Add the grated cheese and stir until evenly melted. Add fresh cracked black pepper to taste (at least 1 tsp).

Add the cooked spaghetti to sauce mixture and toss thoroughly.

Beat the egg yolks with the cream and pour on top of the spaghetti, again mixing thoroughly. Now mix in the fresh parsley and serve immediately.

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About

This is not quite a classical carbonara recipe (bacon instead of pancetta or ham, sour cream, cream, no parmesan) and yet I wasn't happy with any of the other recipes that I saw. And, of course, there's the usage of leftover turkey, which you can skip if you like.