860- Tagliatelle With Carbonara Sauce & Smoked Turkey / تاغلياتيل بصلصة الكاربونارا والديك الرومي المدخن

Ingredients :

For the pasta:
300 grams (10.5 oz) Panzani Tagliatelle
200 grams (7 oz) smoked turkey, cut into medium cubes
200 grams (7 oz) turkey breast, cut into slices
1 tablespoon butter
2 tablespoons olive oil
3 garlic cloves, grated
3 leeks, peeled and finely chopped
1 tablespoon lemon zest
Salt and pepper, to taste

For carbonara sauce:
4 eggs
40 grams (1/4 cup) parmesan cheese, grated
50 milliliters (1/4 cup) heavy cream
2 tablespoons chopped fresh basil
Salt and pepper, to taste
Fresh basil leaves to garnish

Directions :

Step 1: Preparing the pasta
1- In a large pot of salted boiling water, cook the Tagliatelle for about 8 to 10 minutes. Once ready, drain and rinse it with cold water. Set aside.
2- In a large pan over medium heat, add the butter, smoked turkey cubes, and cook for 5 minutes until golden brown. Remove from the pan and set aside.
3- In the same pan over medium heat, add the olive oil, turkey slices, garlic, salt, and pepper. Cook for 5 minutes stirring from time to time until golden brown.
4- Return the roasted smoked turkey cubes to turkey slices.
5- Add the warm tagliatelle, leeks, lemon zest, and mix with the smoked turkey mixture using a tong and continue cooking on low heat for 3 minutes.
6- Turn off the pan and allow the tagliatelle to cool a little bit.

Step 2: Preparing the carbonara sauce
7- In a medium bowl, add the eggs, heavy cream, parmesan cheese, basil, salt, and pepper. Mix well using a whisk until well combined.
8- Pour the egg mixture over the pasta and gently mix using a tong until fully incorporated and the sauce becomes a little bit thick. If the pan is too hot the eggs in the sauce risks to be scrambled.
9- Serve immediately with extra Parmesan cheese and garnish with fresh basil.