Penne pasta tossed in a flavorful sauce of cream, eggs, spices, Parmesan cheese, leftover turkey and salami. Serve with sauteed spinach and a salad of field greens, toasted pine nuts and chopped tomatoes.

Penne alla Carbonara

12 ounces uncooked penne pasta
1 tablespoon butter
1 tablespoon olive oil
2 ounces hard salami, cut in thin strips
20 small fresh sage leaves, stems removed
1/4 teaspoon crushed red pepper
1 1/2 cups diced leftover cooked Butterball® Turkey
1/2 cup dry white wine
5 large egg yolks
1/2 cup whipping cream
1 cup (4 ounces) grated fresh Parmesan cheese - divided use

1. Cook pasta according to package directions; rinse, drain, set aside.
2. Meanwhile, melt butter with oil in a 12-inch skillet over medium-high heat. Add salami. Cook until beginning to brown and crisp, about 4 to 5 minutes. Add sage leaves and red pepper. Cook 1 minute. Stir in turkey and wine. Heat through. Keep warm over low heat.
3. Whisk egg yolks and cream in a small bowl until well combined. Stir in half of the cheese.
4. Stir pasta into turkey mixture in skillet. Pour in egg mixture. Cook and stir over low heat to cook eggs, making a thick satiny sauce.
5. Sprinkle with the remaining cheese before serving.

Makes 6 servings.

Recipe provided courtesy of Butterball, LLC.