Spaghetti Carbonara with Turkey Breast Fillet
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g spahetti
- 1 cup whipped cream
- 2 medium egg (s)
- 4 tablespoon parmesan
- 1 teaspoon beef stock powder
- some water
- 1 clove garlic
- some salt and pepper, more colorful
- 2 tablespoon cooking oil
- 100 g turkey breast fillet (s)
Print Recipe
Pin Recipe Instructions
- First the water is put on for the pasta (unfortunately I ran out of spaghetti for my first try and therefore took tagliatelle).
- Then I cut the meat into small pieces and sautéed it in a little oil along with the finely chopped garlic. When the meat was done through, I mixed a small amount of beef broth (about 60 - 65 ml), added it and let it simmer until there was hardly any broth in the pan.
- Now mix the eggs, parmesan and milk together and season a little with salt and pepper.
- Drain the pasta and mix the contents of the pan with the pasta in the still hot pot and stir well. Add the egg-cream mixture, switch off the stove and stir well until the mixture is no longer liquid, being careful that the cream-egg mixture does not clog. The residual heat should be sufficient for this; if necessary, set the stove to level 1.
- When finished, I added a little Parmesan to my portion and then colored pepper from the mill.
- How you cook the noodles is up to you. However, I added some oil and salt to the water in my attempt.
- Since my boyfriend doesn`t eat pork and I love spaghetti carbonara so much, I`ve experimented a little in the kitchen and I`m so convinced of the result that I want to share it with you.
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