Turkey Bacon Carbonara

Close-up of spaghetti carbonara with pancetta and parsley on a white plate.

This lighter turkey bacon carbonara has a silky egg-and-Parmesan sauce and crispy turkey bacon, all the comfort of the classic with no cream, in about 30 minutes.

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Author :Tatiana

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Prep Time 10

Cook Time 20

Course Main Course

Cuisine Italian

Servings servings

Calories 541 kcal

Ingredients

12 oz spaghetti or bucatini, linguine, or fettuccine
6 oz turkey bacon chopped
1 tablespoon olive oil
2 large eggs
2 large egg yolks
1 cup grated Parmesan or half Parmesan, half Pecorino Romano
2 cloves garlic crushed (optional)
1 teaspoon freshly ground black pepper
Salt to taste
Chopped fresh parsley for garnish (optional)

Instructions

Bring a large pot of salted water to a boil and cook the 12 oz spaghetti until al dente. Before draining, reserve about 1 cup of the pasta water.
While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the 6 oz chopped turkey bacon and cook until crisp, about 5 to 6 minutes, adding the 2 cloves crushed garlic in the last minute if using. Turn off the heat.
In a bowl, whisk together the 2 eggs, 2 egg yolks, 1 cup grated Parmesan, and 1 teaspoon black pepper until smooth.
Add the hot, drained spaghetti to the skillet with the turkey bacon and toss. Off the heat, pour in the egg-and-cheese mixture and toss constantly, adding splashes of the reserved pasta water until the sauce is silky and coats the pasta.

Tip: Work off the heat and toss constantly. The residual warmth cooks the eggs into a creamy sauce instead of scrambling them.

Taste, season with salt and more pepper, and serve right away with extra Parmesan and parsley.

Notes

Pro tip. Reserve more pasta water than you think you need. It is the key to loosening the sauce to silky without any cream.
Make ahead Carbonara is best fresh, but you can crisp the turkey bacon and grate the cheese ahead so it comes together in minutes at dinnertime.

Store leftovers in an airtight container in the fridge for up to 3 days.

Freeze Not recommended. The egg-based sauce separates and turns grainy once thawed.

Reheat gently over low heat with a splash of milk or reserved pasta water, stirring until the sauce comes back together. Avoid high heat, which makes the eggs seize.

Substitutions Swap the turkey bacon for regular bacon, pancetta, or crisped prosciutto, and use bucatini, linguine, or fettuccine in place of spaghetti.

Nutrition

Serving: 5gCalories: 541kcalCarbohydrates: 55gProtein: 28gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 194mgSodium: 1160mgPotassium: 360mgFiber: 2gSugar: 2gVitamin A: 372IUVitamin C: 0.4mgCalcium: 215mgIron: 2mg

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