Turn leftover turkey into this fast pasta dish for a fuss-free weeknight meal.
Ingredients
- 30g unsalted butter
- 4 bacon rashers, thinly sliced
- 2 tablespoons pine nuts
- 4 eggs, beaten
- 300ml thickened cream
- 3 garlic cloves, crushed
- 1/3 cup (25g) finely grated parmesan, plus extra to serve
- 500g spaghetti
- 2 cups (320g) shredded cooked turkey
- 2 tablespoons chopped flat-leaf parsley, plus extra to serve
Method
- Step 1Melt the butter in a deep frypan over medium-low heat. Add the bacon and cook until just starting to crisp. Add the pine nuts and cook, stirring, for a further minute or until they start to brown.
- Step 2In a bowl big enough to hold the cooked pasta, whisk together the eggs, cream, garlic and parmesan. Add bacon and pine nuts, and season with salt and pepper.
- Step 3Cook the pasta according to packet instructions, then drain well. Immediately add the hot pasta to the egg mixture and toss for 1 minute, allowing the heat from the pasta to cook the sauce. Stir through the turkey and parsley, and serve topped with extra parmesan and parsley.
- Low carb
- Low sugar
Nutrition
5089 kj
Energy
68g
Fat Total
33g
Saturated Fat
5g
Fibre
58g
Protein
399mg
Cholesterol
1018.32mg
Sodium
3g
Carbs (sugar)
91g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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