Ingredients
Scale
- 12 oz (340 g) spaghetti
- Salt (for pasta water)
- 4 oz (115 g) turkey strips, diced
- 4 large egg yolks, room temperature
- 1 cup (100 g) finely grated Pecorino Romano cheese
- Freshly ground black pepper (to taste)
Instructions
- Boil a large pot of salted water and cook the spaghetti until al dente (8-9 minutes). Reserve 1 cup of pasta water before draining.
- In a skillet over medium heat, cook the diced turkey strips until golden brown (about 5 minutes). Remove from heat, leaving rendered fat in the pan.
- In a mixing bowl, whisk together egg yolks and Pecorino Romano until smooth; season with black pepper.
- Add drained spaghetti to the skillet with turkey fat; toss to coat.
- Off heat, pour the egg mixture over the pasta while tossing continuously. Gradually add reserved pasta water until creamy.
- Serve immediately with additional cheese and cracked black pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling/Stirring
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (300g)
- Calories: 510
- Sugar: 2g
- Sodium: 450mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 165mg