Ingredients
Scale
- 1 box Fettuccine (~500g) or 1/2 of homemade pasta dough prepared
- 2 tbsp Extra-virgin olive oil
- 200–250 grams Smoked turkey (diced)
- 4 cloves Garlic
- 2 large Eggs
- 1 large Egg yolk
- 1 cup Parmesan
- Freshly ground black pepper, to taste
- 1/2 cup Pasta water reserved
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Before draining, reserve about 1/2 cup of pasta wate
- Cook the smoked turkey: While the pasta is cooking, heat 2 tablespoons of olive oil in a heavy-bottomed pan over medium heat. Add the diced smoked turkey and cook for about 4-5 minutes, stirring occasionally, until it’s warmed through and slightly crisped on the edges. Since smoked turkey doesn’t release fat like pancetta, the oil will help add flavor and prevent sticking.
- Prepare the egg mixture: In a separate bowl, whisk together the eggs, egg yolk, and grated Parmesan until smooth. Set aside.
- Add garlic: Grate or finely mince the garlic cloves and add them to the pan with the turkey. Cook for about 1 minute, stirring frequently to prevent burning.
- Combine pasta and turkey: Once the pasta is cooked, use tongs to transfer it directly from the boiling water into the pan with the smoked turkey and garlic. Toss everything together for 2-3 minutes to ensure the pasta is evenly coated in the oil and turkey.
- Make the creamy sauce: Remove the pan from the heat. Quickly pour in the egg and Parmesan mixture and toss the pasta vigorously to coat. The residual heat from the pasta and pan will cook the eggs, creating a creamy sauce. Add the reserved pasta water, a little at a time, if the sauce seems too thick or dry. Continue mixing until you have a silky, smooth sauce.
- Season and serve: Add freshly ground black pepper to taste. Serve immediately and enjoy!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dinner
- Cuisine: Italian