Leftover turkey meat in a creamy white wine, pancetta and Parmigiano sauce with rice and mangetout.

  • Serves: 4 people
  • Prep time: 10 minutes
  • Cooking time: 25 minutes
    • Italian
    • Gluten Free

    Turkey Carbonara with Rice

    Recipe Information

    Print page

    450g Cooked Leftover Turkey Meat

    80g pack Pancetta Strips

    1 Chicken Stock Cube

    300ml Double Cream

    1 tsp Dijon Mustard

    1 Large Onion, thinly sliced

    35g Parmigiano, grated

    1 tsp Paprika

    120ml White Wine

    20ml Lemon Juice

    320g Long Grain Rice

    150g Mangetout

    25g Butter

    15ml Olive Oil

    Black Pepper


    Slice the pancetta into small pieces.

    In a large frying pan or wok, melt the butter and olive oil and sauté the pancetta and onion until browned.

    Add the white wine, cream, paprika, lemon juice, mustard, crumbled stock cube and season with some black pepper.

    Add the Parmigiano to the pan and gently melt.

    Cook the rice as per the instructions on the pack.

    Cook the mangetout in some salted boiling water.

    Add the turkey meat to the sauce and gently heat through.

    Serve on a bed of rice alongside the mangetout.