Spaghetti turkey carbonara without cream, lactose free


Preparation time: 14 min.
Cooking or baking time: 22 min.
Total preparation time: 36 min.


  • 150g turkey meat
  • 3 tbsp oil
  • 4 egg yolks
  • parsley
  • 100ml of milk
  • Grind 80g of Grana-Padano (lactose-free) fresh
  • a little salt and pepper
  • basil
  • 500g noodles of your own choice, because there are over 160 different types and shapes, DIN-A4 pages could fully write - but I guess everyone knows and knows his noodles, which he likes and wants!


  1. Take, uh ... do it like this :-) Cut turkey meat into small pieces and then fry briefly in oil. Meanwhile put a pot of pasta water on and cook the pasta, of course "al dente". Mix the egg yolk with the milk and 40g freshly grated Grana Padano cheese and season with a little parsley, a little salt and some pepper.
  2. When the noodles have finished cooking, drain and drain in the pasta strainer.
  3. Mix the egg-milk-cheese mixture well with the boiled and drained noodles and the roasted turkey pieces. I'll give the noodles, which are still wet, right back into the still hot noodle cooking pot and put it back on the still warm hob. Now fold well until the egg milk cheese sauce begins to bind with the noodles.
  4. Considered "do not stir too much" otherwise there's scrambled eggs. It should stay a little damp in the sauce consistency. Then add a little salt and season with a little basil, "finished my noodles. Serve and sprinkle with grated Grana Padano cheese a little or more. I wish you a lot of fun cooking.

How to Make Classic Carbonara | Jamie Oliver | April 2024