Smoked Turkey Carbonara

 

I may have mentioned a time or two I'm obsessed with my Traeger woodfired grill.  LOVE IT.  I use it at least twice a month for the protein portion of a meal.  For Thanksgiving I did a huge turkey breast and used the Traeger Mesquite pellets as they are just a hint of sweet that plays so well with Turkey.  I opted for the huge breast so I'd have lots of left overs for things like Smoked Turkey Carbonara.

This recipe is cut down from a similar version I did recently.  It makes 4 healthy servings as I cut down the ingredients by a quarter to reduce left overs.

Smoked Turkey Carbonara

Ingredients:

• 2 cups Cubed Smoked Turkey
• 3/4 cup frozen peas
• 1 shallot thinly sliced
• 2 whole eggs
• 2 egg yolks
• 3/4 c Pecorino Romano (grated)
• 1/2 c dry white wine (I use Pinot Grigio)
• 1 T butter
• salt and pepper to taste
• 12 ounces spaghetti
• 3/4 C pasta water
• minced parsley 

Put pasta in boiling water and cook until al dente according to package directions (about 10-12 minutes).  While spaghetti cooks continue with the  other steps.

Over medium heat add a tablespoon olive oil to a large skillet.  Add thinly sliced shallot and cubed turkey.  Sautee' lightly 3-4 minutes until shallots are translucent and smoked turkey is warmed through.

Add peas and white wine and toss to combine with the other ingredients in skillet.  White wine will reduce to a thin mixture when most of it has been evaporated.  Turn off burner at this point.

In a large mixing bowl add eggs, yolks and Pecorino Roman cheese. Whisk well until combined.

Reserve 3/4 c pasta water from the pot and cool 2 minutes.   Add cooked pasta to skillet with the turkey mixture and toss lightly to combine.

Whisking constantly slowly drizzle the slightly cooled pasta water into the egg mixture until well incorporated.

Turn burner under skillet to low.  Slowly pour egg mixture, stirring constantly with a large spoon or pasta spoon into the skillet until all is incorporated and the sauce has coated all of the pasta and turkey mixture.  Add salt and pepper to taste.  Toss in the butter until it is melted into the sauce.  Garnish with some minced parsley.  Turn off heat and serve immediately.