Turkey Fettuccine

1 1/2 cups turkey meat
2 thick slices raw bacon or pancetta (Italian bacon)
2 cloves garlic, crushed
2 tablespoons olive oil
1/2 cup frozen peas
2 tablespoons fresh basil, shredded
1 tablespoon Italian parsley, chopped
2 tablespoons fresh Parmesan cheese, grated
4 cups cooked, hot fettuccine noodles
2 tablespoons flour
1 tablespoon butter
1 cup whole milk

In a heavy sauté pan, melt butter over medium heat. Add flour and cook for 1 to 2 minutes, stirring
frequently. Set burner to low heat and slowly whisk in milk. Let simmer for and additional 5 to 7
minutes. Set aside.

In a heavy sauté pan over medium high heat, add pancetta or bacon and cook until crisp. Drain off
grease. Crumble bacon and return to pan. Add olive oil and garlic to bacon and sauté for one
minute. Add peas, turkey and ½ of basil and ½ of parsley. Cook for an additional minute. Add 1
cup of cream sauce, Parmesan cheese and fettuccine noodles. Toss. Serve and top with remaining
basil and parsley. Serves 4.

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