Leftover Turkey Pasta With Brussel Sprouts And Bacon

Ingredients

• 16 ounces brussels sprouts (washed, outer leaves peeled, and halved)
• salt and pepper
• 2 egg yolks
• 4 tablespoons crème fraiche (or cream or sour cream)
• 1 lemon (zest only)
• 1/4 cup parmesan cheese (plus extra for sprinkling)
• 3 slices bacon (or leftover ham, chopped)
• 2 cloves garlic (chopped)
• 1 teaspoon dried thyme (or about 3 sprigs fresh)
• 7 ounces turkey (leftover cooked)
• 4 1/2 ounces pasta (linguine or similar)

Instructions

1. 1

   Pre-heat the oven to 390F/200C.

2. 2

   Toss the brussels with a little oil on a baking tray or roasting dish, then grind over a bit of salt and pepper. Roast for 20 to 25 minutes, or until browned and crispy.

3. 3

   Meanwhile, whisk the egg yolks, crème fraiche (or cream), lemon zest and parmesan together, and set aside.

4. 4

   Cook the pasta according to the packet instructions.

5. 5

   While the pasta is cooking, fry the bacon in a little oil for seven or eight minutes or until lightly crispy, then add the garlic and thyme to the pan and cook for another minute or so.

6. 6

   Add the turkey/chicken to the pan and toss everything together until the chicken/turkey is heated through.

7. 7

   Drain the pasta, reserving some of the cooking water, then quickly return it to the pan (keep it off the heat).

8. 8

   Immediately add the turkey/chicken, brussels and bacon mixture to the pasta, followed by the egg/cream/parmesan mixture. Quickly toss the pasta around with tongs, adding enough of the reserved pasta water to leave you with a creamy, silky sauce. Serve immediately.