30g unsalted butter
4 bacon rashers, thinly sliced
2 tbs pine nuts
4 eggs, beaten
300ml thickened cream
3 garlic cloves, crushed
1/3 cup finely grated parmesan, plus extra to serve
2 cups shredded cooked turkey
2 tbs chopped flat-leaf parsley, plus extra to serve
Melt the butter in a deep frypan over medium-low heat. Add the bacon and cook until just starting to crisp. Add the pine nuts and cook, stirring, for a further minute or until they start to brown.
In a bowl big enough to hold the cooked pasta, whisk together the eggs, cream, garlic and parmesan. Add bacon and pine nuts, and season with salt and pepper.
Cook the pasta according to packet instructions, then drain well. Immediately add the hot pasta to the egg mixture and toss for 1 minute, allowing the heat from the pasta to cook the sauce. Stir through the turkey and parsley, and serve topped with extra parmesan and parsley.Print Recipe