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Leftover Turkey Pasta Carbonara

Leftovers from Thanksgiving? No problem! This Leftover Turkey Pasta Carbonara is a delicious recipe to twist up the usual leftovers.


1 lb DaVinci Angel Hair
3 eggs, whole
1 egg yolk
6 slices bacon
1 cup peas (frozen is best)
1/2 cup Parmesan
1 cup turkey, chopped into small, bite-sized pieces


1. Bring a pot of water to a boil and season the water with 3 tablespoons of salt once it comes to a boil. Add your DaVinci pasta and cook for 6-8 minutes.
2. While the pasta cooks, add the six strips of bacon to a sauté pan. Cook the bacon until it is crispy. Once it is crispy, place it on a paper towel lined plate and allow it to cool. Leave the bacon grease in the pan.
3. In a small bowl, mix together the three whole eggs and one egg yolk with one cup of parmesan cheese.
4. Add the minced garlic and diced turkey to the sauté pan that has the bacon grease in it. Cook on low for 2 minutes to cook the garlic and heat the turkey through.
5. When the pasta is done cooking, reserve 1 cup of pasta water, and drain the rest. Place the drained pasta directly into the sauté pan, with the heat off. Add the peas, parmesan and eggs mixture, and fresh ground pepper to the pan and mix. 6. Add ½ cup of the reserved pasta water and mix well. If the pasta is looking a little dry, add one tablespoon at a time of more pasta water.
7. Mix all the ingredients well. Top with the crumbled bacon, more parmesan cheese, and lots of freshly ground black pepper. Serve immediately and enjoy!
Credit: Lynn Polito @lynnswayoflife

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