- 400g spaghetti
- 200g British turkey breast fillet, cut into 2cm cubes
- 2 tbsp olive oil
- 150ml double cream
- 3 egg yolks
- Salt and pepper
- 75g Parmesan cheese, grated
Cook the spaghetti according to the pack instructions, then drain and keep warm.
While the spaghetti is cooking, heat the oil in a deep saucepan.
Add the turkey and stir fry for 3-4 minutes until cooked through (but not overcooked).
Add the cooked spaghetti and mix well.
Place the cream and egg yolks into a bowl, whisk well and season with a little salt and pepper.
Pour over the hot spaghetti and turkey and mix well off the heat – the yolks will thicken nicely.
Finally, add the Parmesan and mix well again. Serve straight away.
© Phil Vickery