Turkey Pasta Carbonara - cooking recipe

Ingredients

13.25 oz fettuccine pasta
2 tsp olive oil
1 lb turkey breast, cubed
2 slices bacon, chopped
1 None large onion, finely chopped
1/2 lb mushrooms, sliced
4 cloves garlic, minced
1 (13.5 oz) can evaporated milk
2 None eggs, lightly beaten
1 oz Parmesan cheese, grated
3 tbsp fresh parsley leaves, chopped + extra to serve

Preparation

Cook fettuccine in boiling, salted water until al dente. Drain.
Meanwhile, heat oil in large frying pan over high heat. Cook turkey and bacon for 3-4 mins, stirring, until turkey is well browned. Reduce heat to medium. Add onion, mushrooms and garlic. Cook for 3-4 mins, until onion softens. Add evaporated milk and bring to a simmer. Cook for 2-3 mins, until mixture thickens slightly.
Add pasta to sauce along with eggs, Parmesan and parsley. Toss together and season. Serve immediately, sprinkled with extra parsley.