Creamy Bacon-Free Carbonara (Turkey)
This Creamy Bacon-Free Carbonara (Turkey) is a rich, velvety pasta dish with smoky turkey bacon and luscious egg-Parmesan sauce, perfect for a quick, comforting meal.
Servings: 4 servings
Ingredients
- 8 oz spaghetti cooked al dente
- 4 oz turkey bacon chopped
- 2 large eggs
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cloves garlic minced
- salt to taste
- black pepper to taste
- fresh parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the 8 oz of spaghetti and cook according to the package instructions until al dente. Reserve about 1 cup of the pasta cooking water before draining the spaghetti. Set the pasta aside.
- In a large skillet over medium heat, add the chopped 4 oz turkey bacon. Cook until it becomes crisp and releases its smoky aroma, about 5-7 minutes. Add the minced garlic and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- In a mixing bowl, whisk together 2 large eggs, 1 cup heavy cream, and 1 cup grated Parmesan cheese until smooth. Season with salt and freshly cracked black pepper to your taste.
- Reduce the heat under the skillet to low. Add the drained spaghetti to the skillet with the turkey bacon and garlic, tossing to combine. Slowly pour the egg and cream mixture over the pasta, tossing continuously to coat the strands evenly. If the sauce feels too thick, add reserved pasta water a little at a time until you reach your desired creamy consistency.
- Once the sauce clings beautifully to every strand of spaghetti, remove from heat. Plate the pasta and sprinkle with freshly chopped parsley for a burst of color and freshness. Serve immediately for the best texture and flavor.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Tongs or pasta fork
- Grater
- Knife and cutting board
Notes
- Substitute heavy cream with half-and-half or plant-based cream for a lighter sauce.
- Use Pecorino Romano instead of Parmesan for a sharper, saltier flavor.
- Roast garlic cloves before adding for a milder garlic flavor.
- Use gluten-free spaghetti to accommodate gluten sensitivities.
- Store cooked pasta and sauce separately in the freezer up to one month; reheat gently to maintain creaminess.