Yield: 1 Establishment: Restaurant, Club Operation, Business and Industry Account   Ethnicity: Italian   Meal Type: Main Course, Entrée   Occasion: Valentine's Day, Mother's Day, Grandparents Day   Preparation Method: Saute   Product Type: Smoked Turkey Breast   Dish Type: Pasta

4 Ounces fresh fettuccine

1 Large egg yolk, lightly beaten

4 Ounces half and half cream

1 Tablespoon unsalted butter

3 Ounces SMOKED TURKEY BREAST, julienne

1 Ounce grated Parmigiano-Reggiano

To Taste kosher salt and freshly ground black pepper

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.

Chef: Chef Jackson York