Creamy Spaghetti Carbonara with Beechwood Smoked Turkey Lardons

This creamy turkey recipe is an easy to prepare family favourite. Our Beechwood Smoked Turkey Lardons add a twist to this Italian classic.
  • Serves: 2

  • 870kcal Per Serving

Beechwood Smoked Turkey Lardons

Smoked Turkey Lardons

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200g dried spaghetti
1 tbsp olive oil
1 packet of Smoked Turkey Lardons
2 garlic cloves, crushed
200 -250ml cream
25g of parmesan, finely grated, plus extra to serve
Salt and pepper to taste


Bring a large, deep pan of salted water to the boil. Put the spaghetti into the water, stir well and cook following the instructions on the pack.

Meanwhile, heat the olive oil in a frying pan. When hot, add the lardons. Fry over a medium heat until golden brown.

Add cream, garlic, parmesan and seasoning.

Reduce the sauce for 1-2min on a medium heat.

Add the spaghetti. Toss quickly and thoroughly with spaghetti spoon or tongs. Mix until it has thickened to a smooth, creamy sauce.

Serve with extra cheese and freshly ground pepper.

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Ours is a story that began almost three quarters of a century ago. At the family home in Arcadia, Athlone, Oliver Carty cooked, dressed, weighed and wrapped his first ham and ‘The Carty Way’ was born.

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