Leftover Turkey Pasta With Brussel Sprouts And Bacon
Turkey pasta is a perfect way to use up Christmas leftovers! It uses just your leftover cooked turkey and uncooked brussel sprouts, and has a light but creamy carbonara-style egg-based sauce. Get this comforting and, best of all, simple post-holiday dinner on the table in around just 30 minutes.
Servings: 2
Ingredients
- 16 ounces brussels sprouts washed, outer leaves peeled, and halved
- salt and pepper
- 2 egg yolks
- 4 tablespoons crème fraiche or cream or sour cream
- 1 lemon zest only
- ¼ cup parmesan cheese plus extra for sprinkling
- 3 slices bacon or leftover ham, chopped
- 2 cloves garlic chopped
- 1 teaspoon dried thyme or about 3 sprigs fresh
- 7 ounces turkey leftover cooked
- 4½ ounces pasta linguine or similar
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.16 ounces brussels sprouts, salt and pepper
- Meanwhile, whisk the egg yolks, crème fraiche (or cream), lemon zest and parmesan together, and set aside.2 egg yolks, 4 tablespoons crème fraiche, 1 lemon, ¼ cup parmesan cheese
- Cook the pasta according to the packet instructions.4½ ounces pasta
- 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.3 slices bacon, 2 cloves garlic, 1 teaspoon dried thyme
- Add the turkey/chicken to the pan and toss everything together until the chicken/turkey is heated through.7 ounces turkey
- 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! Make sure you take the pan off the heat first so that the eggs don't scramble.
Substitutions: This recipe is very adaptable depending on what you have. No turkey? Use chicken, pork or lamb instead. The recipe would also work well with roasted cauliflower, if you'd like to try that instead.
Nutrition
Calories: 908kcal | Carbohydrates: 77g | Protein: 48g | Fat: 48g | Saturated Fat: 20g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 331mg | Sodium: 698mg | Potassium: 1506mg | Fiber: 12g | Sugar: 9g | Vitamin A: 2562IU | Vitamin C: 223mg | Calcium: 345mg | Iron: 7mg
