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Turkey Carbonara - use up that leftover Thanksgiving turkey! #ohioeggs #ad

Turkey Carbonara

Course Main Course
Cuisine American
Servings 6


  • 1 lb cooked turkey shredded
  • 2 large eggs
  • 2 large egg yolks
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp crushed red pepper flakes optional
  • 6 slices bacon chopped
  • 2 tbsp olive oil
  • 3 cloves garlic peeled and chopped
  • 1 lb spaghetti
  • 1 cup Parmesan cheese grated
  • 1/4 cup fresh parsley chopped


  1. Fill a large pot with cold water and bring to a boil.

  2. Meanwhile heat the olive oil in a large, nonstick pan over medium heat. Add the chopped bacon and cook until almost crisp. Add the chopped garlic and cook, stirring constantly for one minute. Add the cooked turkey and stir well to combine. Cook for another few minutes until the bacon is fully crisp and the turkey is heated through. Remove from heat.

  3. In a clean bowl, whisk together the two eggs, two egg yolks, salt, pepper and red pepper flakes. Set aside.

  4. Drop the spaghetti in the pot of boiling water and cook according to package directions.

  5. Drain the spaghetti and pour into a large serving bowl. Pour the egg mixture over the hot pasta and toss until the spaghetti is completely coated and creamy. The heat from the pasta will cook the eggs.

  6. Stir in the cooked turkey and bacon. Top the pasta with the parmesan cheese and parsley. Serve immediately.