Ingredients:

  • 1 lb spaghetti
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 6 oz smoked turkey, diced into small cubes
  • 1 tsp freshly cracked black pepper
  • 3 large eggs
  • 1 cup Pecorino Romano, finely grated
  • 1/2 cup Parmesan cheese, finely grated

Instructions:

  1. In a stainless steel mixing bowl, whisk together the 3 large eggs and both the 1 cup Pecorino Romano and 1/2 cup Parmesan cheese.
  2. Stir in 1 tsp freshly cracked black pepper until the mixture forms a thick, pale paste and set aside.
  3. Bring a large pot of water with 1 tsp kosher salt to a rolling boil.
  4. Add 1 lb spaghetti to the boiling water and cook until al dente (usually 1–2 minutes less than package directions).
  5. While the pasta cooks, heat 1 tbsp olive oil in a 12-inch stainless steel or cast-iron skillet over medium heat.
  6. Add 6 oz diced smoked turkey to the skillet and sauté until the edges are crisp and rich brown.
  7. Turn the skillet heat to the lowest setting.
  8. Using tongs, transfer the spaghetti directly from the water into the skillet with the smoked turkey, allowing some starchy water to transfer into the pan.
  9. Toss the pasta for 30 seconds to coat in the turkey fat.
  10. Remove the pan entirely from the heat.
  11. Pour in the egg and cheese mixture, tossing rapidly and continuously to create a glossy emulsion.
  12. If the sauce is too thick, add 2–4 tbsp of reserved pasta water one tablespoon at a time until the sauce is velvety and clings to the noodles.