Ingredients
Scale
- 1 pound spaghetti
- 5 ounces turkey strips, diced
- 4 large eggs
- 1 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- Freshly ground black pepper, to taste
- Salt, to taste
- 2 cloves garlic, minced (optional)
- 2 tablespoons olive oil (optional)
Instructions
- Cook the diced turkey strips in a skillet over medium-low heat until crispy and golden brown (10-15 minutes). Remove from skillet and set aside.
- If using garlic, sauté it in the reserved fat along with olive oil for about 30 seconds until fragrant.
- In a bowl, whisk together eggs, Pecorino Romano cheese, Parmesan cheese, and black pepper until smooth.
- Boil salted water in a pasta pot and cook spaghetti according to package directions until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining.
- Quickly add drained spaghetti to the skillet with reserved fat (and garlic if used) off the heat.
- Pour the egg mixture over hot pasta and toss vigorously to coat evenly.
- Adjust sauce consistency with reserved pasta water as needed.
- Mix in crispy turkey strips and adjust seasoning if necessary.
- Serve immediately, garnished with extra cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 530
- Sugar: 2g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 245mg