High-protein turkey carbonara with crispy mushrooms
From the foundersAlexander Eriksson·Founder & CEO
A creamy, high-protein take on pasta carbonara using bean pasta for fewer carbs, smoky turkey and fresh mushrooms for richness and volume.
Ingredients
2 servings
- 120 gbean pasta (edamame or soya bean spaghetti)
- 250 gsmoked turkey breast (in strips)
- 250 gfresh mushrooms
- 2 steggs
- 2 stegg yolk
- 50 gParmesan (grated)
- 130 gbaby leaf spinach
- 1 tskolive oil
- 1 tskblack pepper (coarsely ground)
- 1 nypasalt
How to make it
- 1
Cook the bean pasta in plenty of salted water according to the packet instructions. Save 1 dl of the pasta water before draining.
- 2
Slice the mushrooms and cut the smoked turkey into strips.
- 3
Heat the olive oil in a large frying pan. Fry the mushrooms over a high heat until they have released their liquid and browned nicely. Add the turkey strips and plenty of black pepper and fry for 2 minutes.
- 4
Meanwhile, whisk together the eggs, egg yolks and grated Parmesan in a bowl.
- 5
Turn the heat down to the very lowest setting. Add the cooked pasta and baby spinach to the pan and toss well so the spinach wilts slightly.
- 6
Take the pan completely off the hob. Quickly pour in the egg and cheese mixture with a little of the reserved pasta water (start with 0.5 dl). Stir constantly and vigorously so the heat of the pasta creates a creamy sauce without the eggs scrambling.
- 7
Season with extra black pepper and a pinch of salt if needed. Serve straight away.
Kitchen tips
- It is essential to take the pan off the heat before adding the eggs, otherwise the sauce turns grainy instead of creamy.
- Bean pasta has more than twice the protein and a fraction of the carbohydrates of regular pasta.
AI-generated content. Always verify ingredients and allergen information yourself.
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