I went 10 years without eating pork or beef. During that time, I started making this Turkey Bacon Carbonara.  I also used to make it dairy-free. If anyone is interested in that version of this recipe, please Contact ME or DM me on Instagram. 

Even though I eat pork and beef in moderation now, I still like making the turkey bacon version. Just cuts the fat in my diet down. Trying to really live a life of balance in all the directions I can. Speaking of which I also use whole-wheat pasta as well. All these little decisions add up to create a healthier version of this yummy classic. 

Ingredient

• 1/2 box of whole wheat angel hair or thin spaghetti 
• 1/2 cup half and half
• 1 tablespoon extra-virgin olive oil　
• ½ tablespoon of butter　
•  6 slices turkey bacon, sliced 　
• 1 garlic clove, thinly sliced 　
• 1/4 cup grated Pecorino Romano or Parmesan Cheese 
• 3 egg yolks 
• Freshly ground pepper lots of it throughout the cooking time 
• 2 cups of reserved pasta water 
• Fresh basil 

Instructions

Step 1: Cook the spaghetti and make sure you add salt and olive oil to the water. Drain, reserving 2 cups of the pasta cooking water.
Step 2: While the pasta is cooking, in a large, deep skillet, heat the oil. Add the cut turkey bacon to the pain laying each piece out in the pan and cook over moderately medium-high heat, stirring, until crisp, 4-5 minutes. Add the garlic and cook until golden, 1 minute. If your pasta is done by now add the 1 cup of reserved pasta water. Add little splashes of the remaining 1 cup of water. Should never get dry.
Step 3: In a small bowl, whisk the egg yolks, milk, and cheese together.
Step 4: Add the drained spaghetti to the skillet. Cook over medium-low heat, tossing until coated. Slowly add the beaten egg yolks from the middle of the pasta and swirl gently and constantly. Add until coated with a creamy sauce, about 1 minute. Remove from the stove eye so that the creamy texture does not dry out. While the pasta is hot add your tomatoes and herbs on top. Transfer to bowls and serve, grate extra Romano cheese on top.

Note: Pecorino Romano Cheese is a sheep’s milk cheese. Goat and Sheep tend to be easier to digest, so when I go dairy, I stick with fresh quality cheeses like this. Of course, just some parmesan is great as well. Again if you want my non-dairy version please email me!