4 oz fresh fettuccine
1 Large egg yolk, lightly beaten
4 oz half and half cream
1 tbsp unsalted butter
3 oz SMOKED TURKEY BREAST, julienne
1 oz grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper To Taste
Cook fettuccine in boiling salted water until tender. Drain and hold for service.
In a medium bowl, blend egg yolk and cream together.
Place butter in a sauté pan and melt, add turkey strips and briefly heat. Add cooked fettuccine and heat through.
Gently fold in egg/cream mixture.
Add grated Parmigiano-Reggiano. Season to taste with pepper and salt.
Plate in warm shallow soup bowls. Sprinkle with parsley.