package of spaghetti
cup of bacon, chopped
tablespoon olive oil
cup of minced shallots
clove minced garlic
cup diced cooked turkey
cup sour cream
cup of grated cheese
cup minced fresh parsley
Cook about half a package of spaghetti until al dente, drain the water and set aside. If you have the pasta water boiling and add the spaghetti as you do the next steps, it should be ready at about the right time.
Cook the bacon in a large saucepan (will need to fit all of the cooked spaghetti). Cook it over medium heat until it just starts to brown.
Add the olive oil, shallots, garlic and turkey and continue to cook on medium until the shallots are translucent.
Reduce heat to low and stir in the sour cream and water until evenly mixed. Add the grated cheese and stir until evenly melted. Add fresh cracked black pepper to taste (at least 1 tsp).
Add the cooked spaghetti to sauce mixture and toss thoroughly.
Beat the egg yolks with the cream and pour on top of the spaghetti, again mixing thoroughly. Now mix in the fresh parsley and serve immediately.
As I saw in the comments on the recipe, I didn't like any of the carbonara recipes I saw, so I made my own. R doesn't like peas, but they would have gone well with this.
We had this with the slaw on the side, which cut the heavyness of this dish.