Creamy Leftover Turkey Carbonara: An Easy & Comforting Family Dinner
Transform your Thanksgiving leftovers into an unforgettable meal with this incredibly easy and exceptionally flavorful Turkey Carbonara recipe. Featuring a rich, creamy carbonara sauce generously coating tender pasta, this dish incorporates cubed turkey, savory bacon, sweet peas, and aromatic onion to create a truly comforting and satisfying experience. It’s the ultimate solution for repurposing holiday turkey, turning it into a dish so delicious, you’ll want to make it year-round!
Why This Turkey Carbonara Recipe is a Must-Try
Our Turkey Carbonara isn’t just another leftover recipe; it’s a culinary triumph that elevates simple ingredients into a gourmet-level meal. This dish brilliantly marries the classic richness of carbonara sauce with the satisfying flavors of turkey, sweet peas, and crispy bacon, resulting in a hearty and deeply comforting pasta experience. It’s the kind of meal that truly “sticks to your ribs” and brings a wonderful warmth to any evening, especially after a busy holiday season.
The magic of carbonara lies in its luscious, emulsified sauce, crafted from eggs, Parmesan cheese, and the savory fat rendered from bacon (or pancetta). Unlike alfredo, which typically relies on heavy cream for its thickness, traditional carbonara achieves its signature silkiness through a skillful combination of tempered eggs and the starchy pasta water. Our turkey carbonara recipe embraces this decadent tradition while making it incredibly accessible for the home cook, adding a touch of elegance to your dinner table without demanding hours in the kitchen.
This particular rendition truly shines as a resourceful way to utilize leftover turkey from Thanksgiving or any holiday feast. Instead of mundane sandwiches, your cooked turkey transforms into a flavorful centerpiece in a rich, velvety pasta dish. The addition of peas offers a delightful pop of color and freshness, balancing the savory elements of the turkey and bacon. With its harmonious blend of textures and tastes, this turkey carbonara quickly becomes a family favorite, proving that leftovers can indeed be the highlight of your weeknight meals.
Essential Ingredients for Your Turkey Carbonara
Gathering the right ingredients is the first step to creating this delectable Turkey Carbonara. Below is a list of what you’ll need, along with some insightful tips and substitution suggestions to make your cooking experience seamless and enjoyable. For precise measurements and step-by-step instructions, be sure to check the printable recipe card located at the end of this post.
Ingredient Spotlight & Expert Substitution Advice
Let’s dive deeper into each component and how it contributes to the magnificent flavor of your Turkey Carbonara.
PASTA – While our preference leans towards rotini for its ability to capture the creamy sauce in its spirals, almost any pasta shape can be used successfully in carbonara. Classic choices for carbonara often include linguine, fettuccine, or spaghetti, which provide a beautiful long strand to coat with the rich sauce. Penne or rigatoni would also work wonderfully if you prefer a shorter, heartier bite. The key is to cook your pasta al dente, allowing it to retain a slight firmness, as it will continue to cook slightly when combined with the hot sauce.
BACON – Bacon is integral to carbonara, not just for its smoky, salty flavor, but also for the rendered fat, which forms the base of the sauce. I find that making bacon in the oven or using an air fryer for bacon is a fantastic way to achieve perfectly crispy results without monopolizing your stovetop, leaving it clear for the rest of your carbonara preparations. For a lighter alternative, you can certainly substitute with turkey bacon in this recipe, just be mindful that it renders less fat, so you might need a little extra olive oil.
TURKEY – This recipe is specifically designed for cooked turkey, making it an absolute gem for utilizing Thanksgiving leftovers. Whether you have roasted turkey breast, dark meat, or a mix, ensure it’s cut into bite-sized cubes or shredded for even distribution and easier eating. If you don’t have leftovers, you can easily cook a turkey breast or use pre-cooked turkey from your deli. Smoked turkey adds an extra layer of flavor that complements the carbonara beautifully.
PEAS – Peas add a delightful sweetness, vibrant color, and a touch of vegetable goodness to the dish. They are an excellent complement to the rich sauce. However, if peas aren’t your favorite, feel free to get creative with other vegetables. Mushrooms, either cremini or button, sauteed until golden, would add an earthy depth. Fresh green beans, blanched and chopped, or tender asparagus tips could also offer a lovely textural contrast and a dose of fresh flavor. You can also opt to omit them entirely, but they truly brighten up the plate.
GARLIC & ONION – These aromatics form the foundational layer of flavor for our turkey and sauce. Freshly minced garlic and finely chopped onion are key to building a complex and inviting aroma and taste. Don’t skimp on these for the best results.
HEAVY WHIPPING CREAM – While traditional carbonara often relies solely on egg and cheese for creaminess, our recipe incorporates heavy whipping cream to provide a more robust and forgiving sauce that remains velvety and stable. It contributes to the luxurious mouthfeel and helps ensure a consistently creamy texture.
CHICKEN BASE (OR BOUILLON) – A touch of chicken base or bouillon adds an extra layer of savory depth, enhancing the overall umami of the sauce and complementing the turkey flavor. It’s a small addition that makes a big difference.
EGGS – Large eggs are crucial for creating the signature creamy carbonara sauce. They are tempered with the hot cream to prevent scrambling and to create a thick, silky emulsion when combined with the cheese and pasta water. Using fresh, high-quality eggs is recommended.
GRATED PARMESAN CHEESE – Good quality Parmesan cheese is non-negotiable for authentic carbonara flavor. It provides a sharp, salty, and nutty taste that rounds out the sauce. Freshly grated Parmesan melts more smoothly and incorporates better than pre-shredded varieties, which often contain anti-caking agents. Pecorino Romano can also be used for a sharper, saltier kick, or a blend of both.
Crafting Your Delicious Turkey Carbonara: Step-by-Step
These step-by-step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Cook the Pasta: Begin by cooking your chosen pasta according to package directions. Remember to salt your pasta water generously – it’s your first chance to season the dish! Cook until al dente, which means it’s tender but still has a slight bite. Before draining, reserve about 1-2 cups of the starchy pasta water; this will be crucial for achieving the perfect sauce consistency. Drain the pasta and, if desired, rinse briefly with warm water to prevent it from sticking, then set aside.
- Sauté Aromatics and Turkey: Heat the olive oil in a large, deep-sided skillet over medium-high heat. You want the oil to be shimmering, indicating it’s hot enough. Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant and lightly golden – be careful not to burn it! Next, add your cooked turkey cubes (or shredded turkey). Season the turkey generously with garlic salt and black pepper to taste, stirring to ensure it’s well coated and begins to warm through.
- Cook Onion and Set Aside: Add the chopped onion to the skillet with the turkey and garlic. Cook for an additional 2-3 minutes, stirring occasionally, until the onion softens and becomes translucent. This step infuses the turkey mixture with more savory flavor. Once cooked, carefully remove the entire contents of the skillet (turkey, garlic, and onion) to a baking sheet or a clean bowl and set it aside. This frees up the skillet for your carbonara sauce.
- Prepare the Cream Base: Return the same skillet to the stovetop over medium-high heat. Pour in the heavy whipping cream and add the chicken base (or bouillon). Whisk these ingredients together thoroughly until the chicken base is fully dissolved and the mixture is smooth and simmering gently. This forms the rich, creamy foundation of your carbonara sauce.
- Temper the Eggs: In a separate medium bowl, whisk the two large eggs until well combined and slightly frothy. This is a critical step for a smooth carbonara sauce. While continuously whisking the hot heavy cream mixture in the skillet, slowly drizzle in the whisked eggs. The constant whisking and slow addition of the eggs will “temper” them, gradually raising their temperature without scrambling them. This creates a beautifully silky, emulsified sauce.
- Add Parmesan and Thicken: Once the eggs are fully incorporated, whisk in the grated Parmesan cheese until it melts smoothly into the sauce. Continue to whisk gently as the sauce comes to a gentle boil. As it heats, it will begin to thicken to a beautiful, velvety consistency. If it seems too thick, you can add a splash of your reserved pasta water to reach your desired consistency.
- Combine All Ingredients: Now it’s time to bring everything together! Add the cooked pasta and the reserved turkey mixture back into the skillet with the carbonara sauce. Stir thoroughly to ensure every piece of pasta and turkey is generously coated in the creamy sauce. Finally, fold in the frozen peas and the cooked chopped bacon. Continue to heat gently for a few more minutes, stirring frequently, until the peas are heated through and the entire dish is piping hot and cohesive. Serve immediately and enjoy!
Frequently Asked Questions & Expert Tips for Perfect Turkey Carbonara
To keep your Turkey Carbonara delicious, allow it to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When reheating, it’s best to do so gently on the stovetop over medium-low heat, adding a splash of milk or chicken broth if the sauce has become too thick to bring back its creamy consistency. Avoid high heat, as it can cause the sauce to separate or the eggs to scramble.
Absolutely! While we love rotini for its ability to cradle the sauce, Turkey Carbonara is incredibly versatile with pasta choices. Popular options that work beautifully include spaghetti, linguine, and fettuccine, which are traditional for many carbonara dishes. Penne, rigatoni, or even orecchiette would also be excellent choices, offering different textures to soak up the creamy sauce. Choose your favorite, ensuring it’s cooked al dente.
No problem! You can easily adapt this recipe. Simply cook about 14 ounces of boneless, skinless turkey breast. You can dice it and sauté it in a separate pan with a little olive oil until cooked through, then proceed with the recipe. Alternatively, consider using cooked chicken or even some store-bought rotisserie chicken for a quick fix.
The key to a silky carbonara sauce is proper tempering of the eggs and continuous whisking. Ensure your heavy cream is hot but not boiling vigorously when you slowly drizzle in the whisked eggs. Immediately adding the hot pasta and a splash of reserved pasta water also helps create a smooth emulsion. The starch from the pasta water helps to bind the sauce and prevent it from becoming clumpy.
Certainly! This recipe is very adaptable. Beyond peas, consider adding finely diced bell peppers, sautéed spinach (wilt it before adding), or sun-dried tomatoes for extra flavor and nutrients. Just remember not to overload the dish, keeping the focus on the creamy carbonara sauce and turkey.
Serving Suggestions for Your Turkey Carbonara
This rich and satisfying Turkey Carbonara is substantial enough to be a complete meal on its own, but it pairs wonderfully with a few simple accompaniments to create a truly memorable dinner. Serve it warm directly from the skillet, garnished with an extra sprinkle of freshly grated Parmesan cheese and a dash of chopped fresh parsley for a burst of color and herbaceous flavor. For a more elaborate meal, consider:
- Garlic Bread or Crusty Bread: Perfect for soaking up any extra delicious sauce. A warm, crusty baguette or a slice of homemade garlic bread is an ideal companion.
- A Simple Side Salad: A light, crisp green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the carbonara.
- Roasted Asparagus or Broccoli: Lightly roasted vegetables seasoned with salt, pepper, and a drizzle of olive oil offer a healthy and flavorful side.
- White Wine: A crisp, unoaked Chardonnay or a Pinot Grigio would complement the creamy sauce beautifully.
Explore More Delicious Pasta Recipes
If you’ve enjoyed this delightful Turkey Carbonara, you’re in for a treat! Our kitchen is a treasure trove of incredible pasta recipes, ranging from classic Italian dishes to exciting new twists. Pasta is a versatile and comforting staple, perfect for any occasion, and we love finding new ways to enjoy it. Here are some more of our favorite pasta creations that we think you’ll adore:
- Classic Pasta Carbonara: For those who love the traditional version without turkey.
- Bright and Flavorful Pasta Primavera: A vibrant dish packed with fresh spring vegetables.
- Spicy Cajun Chicken Pasta: A zesty and hearty pasta dish with a kick.
- Garlic Butter Shrimp Scampi Pasta: A light yet flavorful seafood pasta option.
- Bacon Chicken Ranch Pasta: A family-friendly, creamy pasta with beloved flavors.
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Turkey Carbonara
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- ½ pound rotini pasta 8 ounces
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- 14 ounces cooked smoked turkey cubed/cut into bite-sized chunks
- garlic salt to taste
- black pepper to taste
- ¾ cup chopped onion
- 1 ½ cups heavy whipping cream
- 1 teaspoon chicken base or bouillon
- 2 large eggs
- ¼ cup grated parmesan cheese
- 3 Tablespoons cooked chopped bacon about 5 slices
- ¾ cup frozen peas
Things You’ll Need
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Large deep sided skillet
Before You Begin
- This recipe requires cubed cooked turkey, which means it’s perfect for using Thanksgiving leftovers! The turkey can also be shredded.
- Any pasta can be used. We prefer rotini, but linguini is commonly used with carbonara. Fettuccine or spaghetti are other popular options.
- I like to make my bacon in the oven that way the stovetop is clear for me to focus on the rest of the ingredients. If desired, you can substitute with turkey bacon in this recipe.
- Feel free to substitute with other vegetables such as mushrooms, green beans, or asparagus if you aren’t a fan of peas. Alternatively, you can omit them altogether but they add a nice pop of color and a little dose of veggie to the plate.
- Store cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat over medium-low heat on the stovetop.
Instructions
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Cook pasta according to package instructions. Drain, rinse in warm water, and set aside.
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Heat olive oil in a large deep sided skillet over medium high heat until shimmering.
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Add minced garlic and saute 1-2 minutes. Add turkey cubes. Season to taste with garlic salt and black pepper.
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Add onion to skillet and cook an additional 2-3 minutes. Remove the contents of the skillet to a baking sheet and set aside.
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Return the skillet to the stovetop over medium-high heat. Add heavy whipping cream and chicken base. Whisk to combine.
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In a medium bowl whisk the eggs. While continuously whisking the heavy cream in the skillet, slowly drizzle in the eggs to temper them.
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Whisk in the parmesan cheese. Bring to a gentle boil.
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Add cooked pasta and turkey mixture. Stir to coat. Add peas and bacon and heat through before serving.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.