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Home » pasta » Creamy turkey, bacon and brussels sprouts linguine (great for leftovers!)

Creamy turkey, bacon and brussels sprouts linguine (great for leftovers!)

22 Dec 15

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A bowl of turkey, bacon and brussels sprouts macaroni cheese

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.

Turkey, bacon and brussels sprouts linguine - perfect for leftovers!

Brussels sprouts as you’ve never known them before!

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.

  • 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.
  • Add a bit of garlic and thyme.
  • Last but not least, there’s 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.

Alternative ways to make it

  • 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 think it’s worth buying the ingredients especially to make this lovely creamy linguine.

Creamy…. but relatively healthy!

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.

More brussels sprouts recipes

Crispy brussels sprouts with tahini sauce and almonds

honey balsamic chicken with mushrooms and brussels sprouts

Leftovers macaroni cheese

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Creamy turkey, bacon and brussels sprouts linguine (great for leftovers!)

A great way to use up Christmas leftovers – in a lovely creamy pasta dish. And it isn’t even that bad for you with its carbonara-style egg-based sauce! Enjoy!
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Prep Time 10 mins
Cook Time 35 mins
Cuisine Italian
Servings (click to change) 2
Author Helen

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces – grams/ml
  • 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
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Instructions
 

  • Pre-heat the oven to 390F/200C.
  • 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.
  • Meanwhile, whisk the egg yolks, crème fraiche (or cream), lemon zest and parmesan together, and set aside.
  • Cook the pasta according to the packet instructions.
  • 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.
  • Add the turkey/chicken to the pan and toss everything together until the chicken/turkey is heated through.
  • Drain the pasta, reserving some of the cooking water, then quickly return it to the pan (keep it off the heat).
  • 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.

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!

Nutrition

Calories: 738kcalCarbohydrates: 71gProtein: 39gFat: 34gSaturated Fat: 14gCholesterol: 308mgSodium: 378mgPotassium: 1289mgFiber: 10gSugar: 6gVitamin A: 2450IUVitamin C: 193.7mgCalcium: 174mgIron: 5.9mg
Tried this recipe?Let me know if you liked it!

By Helen all recipes, Baby & kid friendly, chicken, Christmas, Italian, main meals, meat dishes, mid-week, pasta, Seasonal, Winter

Comments

  1. Shelley @ Two Healthy Kitchens says

    12 Jan 16 at 9:53 pm

    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! 😀

    Reply
    • Helen says

      13 Jan 16 at 6:00 pm

      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 😉

      Reply
  2. Peter says

    29 Dec 15 at 8:54 pm

    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.

    Reply
    • Helen says

      31 Dec 15 at 1:30 pm

      Phew … I’m glad your guests got to eat it fresh. You got me worried there for a moment … haha!

      Reply
  3. Peter says

    28 Dec 15 at 12:00 am

    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

    Reply
    • Helen says

      28 Dec 15 at 9:21 am

      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! 🙂

      Reply
  4. Eva says

    25 Dec 15 at 7:07 pm

    C’est sûr, je n’ai peut pas résister à un plat comme celle ci!! Joyeux Noël chère Helen!!

    Reply
    • Helen says

      27 Dec 15 at 3:50 pm

      Thank you, Eva! Et Bonne Annee .. 🙂

      Reply
  5. Marissa | Pinch and Swirl says

    24 Dec 15 at 7:04 pm

    Love this combination of flavors, Helen. Really creative spin on leftovers…Merry Christmas, friend!

    Reply
    • Helen says

      27 Dec 15 at 3:51 pm

      Thank you, Marissa! Hope you’ve had a wonderful few days … 🙂

      Reply
  6. Bintu @ Recipes From A Pantry says

    24 Dec 15 at 8:45 am

    Brussels sprouts have either got to be shredded raw in salad or roasted before cooking with like this. Happy xmas.

    Reply
    • Helen says

      24 Dec 15 at 6:40 pm

      Happy Christmas to you too, Bintu! 🙂

      Reply
  7. [email protected] says

    24 Dec 15 at 12:03 am

    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

    Reply
    • Helen says

      24 Dec 15 at 6:41 pm

      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!

      Reply
  8. mira says

    23 Dec 15 at 5:09 pm

    I love brussels sprouts! This pasta looks perfect! So creamy and delicious! Pinned!

    Reply
    • Helen says

      24 Dec 15 at 6:41 pm

      Thank you so much, Mira.
      Happy Christmas!

      Reply
  9. [email protected] says

    23 Dec 15 at 4:32 pm

    This is my kind of leftovers, so comforting. Lovely recipe.

    Reply
    • Helen says

      24 Dec 15 at 6:42 pm

      Thank you so much, Janette … and Happy Christmas!

      Reply
  10. Amy says

    22 Dec 15 at 10:17 pm

    Nothing better, dishes with great leftover ingredients.

    Reply
    • Helen says

      24 Dec 15 at 6:42 pm

      Hello Amy! Glad you like this … Merry Christmas!

      Reply

Trackbacks

  1. Brussels sprouts Greek yogurt coleslaw - Scrummy Lane says:
    11 Mar 18 at 5:40 am

    […] after Christmas, I roasted them to a beautiful caramelized deliciousness and threw them into this creamy turkey, bacon and brussels sprouts linguine. But for this recipe I actually kept them […]

    Reply

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