Paul cooks

Turkey and Ham Pasta Carbonara

Preparation time:
45 minutes
Cooking time:
15 minutes
4 servings

Looking for a way to use up leftover meat from the festivities? Paul Ainsworth has a totally delicious turkey and ham carbonara recipe with fresh homemade pasta. Perfect for if you're wanting a dish packed full of flavour that can be rustled up within the hour.

  • Ingredients

    For the carbonara:
    • 150g cooked leftover turkey diced
    • 150g cooked leftover ham diced
    • 4 large egg yolks
    • 75g pecorino
    • 75g parmesan
    • 3 garlic cloves
    • 10ml olive oil
    • 10g chopped parsley
    • 50g unsalted butter
    • Salt and black pepper for seasoning
    • 250g cooked fresh pasta (see recipe below)
    For the fresh pasta:
    • 6 egg yolks
    • 4 whole eggs
    • 550g 00 pasta flour
    • 5ml olive oil
    • 2 pinches salt
  • Method

    • To make the pasta whisk the eggs and the oil together, in the Kenwood food processor add the flour and salt, start to blitz and gradually add the eggs and oil. You're looking for a bread crumb texture. Remove from the bowl and kneed on the surface for 5 minutes to form a dough ball. Wrap in cling film and leave to rest in the fridge for 30 minutes
    • Roll the dough through the pasta attachment on the Kenwood machine until thin, then cut into 30 cm lengths that you can cut into tagliatelle or linguine.
    • In a large saucepan add the olive oil and heat, then add the diced turkey and ham and start to fry, now add the garlic and butter and cook gently without burning.
    • In a bowl add half the cheese to the egg yolks and mix well.
    • Add the pasta to a pan of salted boiling water and cook for 2 minutes, strain the pasta and add to the turkey and ham pan and mix well, add a splash of the pasta water to the pan and leave off the heat for 2 minutes
    • Stir in the egg and cheese mixture and mix well, now add the parsley, salt and pepper to season
    • Serve and finish with the remaining grated cheese.

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