Pasta Carbonara with turkey

A classic pasta made with turkey bacon for those of us who don’t eat red meat in the form of guanciale or pancetta. It’s important to use aged block cheeses for the best result. Pre-grated cheese is a no-go!

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You will need

2 egg yolks

1 egg

2/3 cup pecorino cheese (block), finely grated

2/3 cup parmesan cheese (block), finely grated

Olive oil

9 oz turkey bacon, cut into small pieces

2–3 large cloves garlic, finely chopped

14 oz spaghetti or linguine (save pasta water)

Sea salt

Freshly ground black pepper

Peperoncino

For Serving:

Bacon (1/4 of the amount fried)

Parmesan, finely grated

Fresh parsley, chopped

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How to make it

1. In a bowl, whisk together the egg and the egg yolks. Mix in the pecorino and parmesan cheese with the eggs and combine well. Add a generous amount of freshly ground black pepper and crumble in peperoncino to taste. Set aside.

2 egg yolks

1 egg

2/3 cup pecorino cheese (block), finely grated

2/3 cup parmesan cheese (block), finely grated

Freshly ground black pepper

Peperoncino

2. Heat a skillet with olive oil and reduce the heat to medium. Cook the turkey bacon until crispy, stirring frequently. Remove ¼ of the bacon and set aside.

Olive oil

9 oz turkey bacon, cut into smaller pieces

3. Add the chopped garlic to the skillet with the bacon and sauté for about 30 seconds while stirring.

2–3 large cloves garlic, finely chopped

4. Cook the pasta for 2 minutes less than the package instructions. Reserve the pasta water and set it aside.

14 oz spaghetti or linguine (save pasta water)

5. Toss the pasta into the skillet with the bacon and garlic, adding about ½ cup of pasta water. Stir continuously for 2 minutes, adding more water as needed. There should be a very small amount of water left in the skillet at the end. Remove the skillet from heat and wait 30 seconds before mixing in the egg and cheese mixture with the pasta. Season with salt and more black pepper and peperoncino if needed.

6. Plate the pasta individually and top with bacon, chopped parsley, and grated parmesan.

Bacon (1/4 of the amount fried)

Parmesan, finely grated

Fresh parsley, chopped

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