Who can resist a creamy pasta? But this one’s got even more going for it than normal. It’s great for using up tasty Christmas leftovers (or any meaty leftovers, really …). And as it’s got a carbonara-like sauce with just a drizzle of cream, it isn’t even all that bad for you.
When it comes to veggies, brussels sprouts have never really been the coolest kids on the block.
But they have had a tiny bit of an image boost recently as people have discovered that you can do more with them than just boil them to a mush! You can pan-fry them, roast them, mix yummy things like chestnuts and bacon through them, crumble them raw through a salad and even, as I read recently, deep fry them (now that I’d like to try).
This creamy turkey, bacon and brussels sprouts linguine might not be the sexiest looking bowl of pasta you’ll ever eat, but I promise you it’s pretty tasty. For a start, I ROASTED the brussels, which means they get all crispy and sweet and caramelized – delicious. Bacon adds another good hit of flavour, then there’s crowd-pleasing roast turkey, a bit of garlic and thyme, and a carbonara-style sauce made of egg yolks, slightly tangy crème fraiche (or cream if you can’t find that), lovely fresh lemon zest and a nice big handful of parmesan.
Maybe the best thing about this is that you can use any Christmas leftovers you happen to have. Use ham instead of bacon if that’s what you’ve got. Throw in however much turkey (or chicken – why not?) you have left, even if it’s just a bit. I also think leftover chopped-up pigs in blankets (little sausages with bacon wrapped around them – it’s a UK Christmas dinner thing!) would be great. That way, you could skip the bacon and make the whole thing even easier.
The only thing I wouldn’t substitute would be the brussels. And make sure you do roast them – honestly, they’re delicious!
What do you usually make with your Christmas leftovers – if you have any? To be honest, I don’t expect to have any (too greedy), but I reckon it’s worth buying the ingredients especially to make this lovely creamy linguine.
Oh, and just because it’s got ‘creamy’ in its name, doesn’t mean it’s all that bad for you. There’s just a drizzle of crème fraiche or cream in the sauce, plus a couple of eggs and a bit of cheese. Well, OK then, it isn’t that amazingly healthy, but we aren’t going to worry about that right now.
Let’s save thinking about healthy recipes until the New Year …
MERRY CHRISTMAS, EVERYONE! THANKS SO MUCH FOR FOLLOWING ALONG THIS YEAR, AND I LOOK FORWARD TO ‘SEEING’ YOU AGAIN NEXT YEAR! XXX
Creamy turkey, bacon and brussels sprouts linguine (great for leftovers!)
Ingredients
- 16 ounces brussels sprouts washed, outer leaves peeled, and halved
- salt and pepper
- 2 egg yolks
- 4 tablespoons crème fraiche or cream
- zest of 1 lemon
- a handful of parmesan cheese plus extra for sprinkling
- 3 slices of bacon or leftover ham, chopped
- 2 garlic cloves chopped
- 1 teaspoon dried thyme or about 3 sprigs fresh
- 7 ounces leftover cooked turkey or chicken
- 4.5 ounces linguine pasta or similar
Instructions
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Pre-heat the oven to 390F/200C.
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Toss the brussels with a little oil on a baking tray or roasting dish, then grind over a bit of salt and pepper. Roast for 20 to 25 minutes, or until browned and crispy.
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Meanwhile, whisk the egg yolks, crème fraiche (or cream), lemon zest and parmesan together, and set aside.
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Cook the pasta according to the packet instructions.
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While the pasta is cooking, fry the bacon in a little oil for seven or eight minutes or until lightly crispy, then add the garlic and thyme to the pan and cook for another minute or so.
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Add the turkey/chicken to the pan and toss everything together until the chicken/turkey is heated through.
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Drain the pasta, reserving some of the cooking water, then quickly return it to the pan (keep it off the heat).
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Immediately add the turkey/chicken, brussels and bacon mixture to the pasta, followed by the egg/cream/parmesan mixture. Quickly toss the pasta around with tongs, adding enough of the reserved pasta water to leave you with a creamy, silky sauce. Serve immediately.
Recipe Notes
It's the heat from the pasta that cooks the eggs in the sauce without scrambling them. So make sure you toss everything together as soon as you've drained the pasta!
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Amy says
Nothing better, dishes with great leftover ingredients.
Helen says
Hello Amy! Glad you like this … Merry Christmas!
[email protected] says
This is my kind of leftovers, so comforting. Lovely recipe.
Helen says
Thank you so much, Janette … and Happy Christmas!
mira says
I love brussels sprouts! This pasta looks perfect! So creamy and delicious! Pinned!
Helen says
Thank you so much, Mira.
Happy Christmas!
[email protected] says
My mouth actually watered when I saw this. Especially when I read the recipe! It’s kind of like a cross between a cabornara and an alfredo! I am a HUGE brussel sprouts fan, especially when they’re lovely and charred like in this recipe. Pinning!!
MERRY CHRISTMAS TO YOU HELEN! Here’s to an amazing 2016!! N x
Helen says
I didn’t think of it like that – a cross between carbonara and alfredo … but you’re right!
Bet your Christmas Day is underway already … have a good one!
Bintu @ Recipes From A Pantry says
Brussels sprouts have either got to be shredded raw in salad or roasted before cooking with like this. Happy xmas.
Helen says
Happy Christmas to you too, Bintu! 🙂
Marissa | Pinch and Swirl says
Love this combination of flavors, Helen. Really creative spin on leftovers…Merry Christmas, friend!
Helen says
Thank you, Marissa! Hope you’ve had a wonderful few days … 🙂
Eva says
C’est sûr, je n’ai peut pas résister à un plat comme celle ci!! Joyeux Noël chère Helen!!
Helen says
Thank you, Eva! Et Bonne Annee .. 🙂
Peter says
i made this, and took it to the family christmas feast and yup it was the non traditional winner with everyone lol (superb just superb)
Helen you cook the way i love to eat.
I hope you and yours had a great christmas and your gearing up for a wonderful year ahead
god bless and keep feeding me
Helen says
Hello Peter. Goes without saying that I’m so thrilled that you made this and it turned out OK. Did you make it ahead and re-heat when you got it to the feast? I’m surprised it was still good like that, but of course I’m happy that it was!
Thank you so much for passing by and giving me your feedback, and I really hope you enjoy following along and cooking with me in 2016.
Happy New Year to you and yours! 🙂
Peter says
sorr helen lol, i took all the stuff i needed to make it and made it at where i was going, Fresh fresh they loved it as I did.
Helen says
Phew … I’m glad your guests got to eat it fresh. You got me worried there for a moment … haha!
Shelley @ Two Healthy Kitchens says
Oh geez! I LOVE roasted Brussels sprouts – really brings out such a deep, sweet flavor! And I LOVE creamy pasta! Kinda thinking maybe you made this one just for me, actually, haha! 😀
Helen says
Hi Shelley! Really nice to ‘see’ you here! I hope you’re well and Happy New Year! Of course I DID make this just for you 😉