Spaghetti Carbonara with turkey breast fillet

Ingredients for 4 servings:

• 400g spaghetti
• 1 cup whipped cream
• 2 m.-sized eggs
• 4 tbsp Parmesan
• 1 tsp beef broth powder
• some water
• 1 clove(s) garlic
• some salt and pepper, colorful
• 2 tbsp oil
• 100 g turkey breast fillet(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

First, boil the water for the pasta (unfortunately, I didn’t have any spaghetti left for my first attempt, so I used tagliatelle). Then, I cut the meat into small pieces and sautéed them in a little oil with the finely chopped garlic. Once the meat was cooked through, I added a small amount of beef broth (about 60-65 ml), added it, and let it simmer until there was hardly any broth left in the pan. Then, mix the eggs, Parmesan, and milk together, seasoning with salt and pepper. Drain the pasta and, while the pan is still hot, combine the contents of the pan with the pasta, stirring well. Add the egg and cream mixture, turn off the heat, and stir well until the mixture is no longer runny, making sure the cream and egg mixture doesn’t curdle. The residual heat should be sufficient for this; if necessary, set the stove to level 1. When the dish was finished, I added a little Parmesan and then some freshly ground pepper to my serving. How you cook the pasta is up to you. However, in my experiment, I added a little oil and salt to the water. Since my boyfriend doesn’t eat pork and I absolutely love spaghetti carbonara, I experimented a bit in the kitchen and am so impressed with the results that I want to share it with you.