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Turkey Spring Carbonara

  • Ground
  • Dinner
  • Entertaining
  • Everyday
  • Skillet

This recipe takes a spin on a classic carbonara by adding extra lean turkey and asparagus to celebrate spring — perfect for a quick weeknight meal.

Yield

4 servings

Watch Video Print Recipe

Ingredients

  • 2 tsp (10 mL) canola oil
  • 2 leeks, white and light green part only, thinly sliced
  • 3 cloves garlic, minced
  • 8 oz (227 g) extra lean ground Ontario turkey
  • 2 tsp (10 mL) fresh thyme leaves, chopped
  • ¼ tsp (1 mL) hot pepper flakes
  • 2 cups (500 mL) fresh asparagus, chopped
  • 1/2 cup (125 mL) turkey or vegetable broth
  • 8 oz (227 g) tagliatelle pasta
  • 2 eggs, lightly beaten
  • 1/4 cup (50 mL) freshly grated Parmesan cheese
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese (optional)

Instructions

  • In large nonstick skillet, heat oil over medium heat and cook leeks and garlic for 4 minutes or until softened. Add turkey, thyme and hot pepper flakes; cook for about 5 minutes or until no longer pink inside.
  • Add asparagus and broth; cover and cook for about 5 minutes or until asparagus is tender crisp.
  • Meanwhile in large pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain well and return to pot over low heat.
  • In small bowl, whisk together eggs, cheese, pepper and salt. Pour into pasta and stir to coat well. Add turkey mixture and stir to combine. Sprinkle with Parmesan cheese, if desired.
  • Per serving: About 436 cal, 27 g pro, 14 g total fat (4 g sat fat), 51 g carb, 5 g fibre, 189 mg chol, 314 mg sodium. %RDI: iron 42%, calcium 13%, vit A 15%, vit C 19%

Need More Help?

Learn everything you need to know about selecting, preparing, and cooking whole turkeys.

Classic Roasted Whole Turkey

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