Introduction: Turkey Fettuccine Alfredo

About: I am a 82-year-old self-proclaimed Chef who has spent most of his life in the hotel/resort tourism industry. I have traveled up and down the east coast of the United States from New York to Key West, and from …

Do you have any left over turkey? (Don't we all)? Well, this is a great way to use some of it, especially if you are getting tired of Turkey Hash and Turkey Soup. Just chop up some roasted turkey, add Prosciutto, butter, cream, spices and herbs, and serve the Alfredo Sauce over Spinach Fettuccine, or the pasta of your choice!

Step 1:


  1. 1 package (8 ounces) DeBoles Organic Spinach Fettuccine (or pasta of your choice)
  2. 1 TBS Diamond Crystal Salt, (or Kosher or Sea Salt) (to salt water that you will use to cook pasta)
  3. 12 to 14 ounces Roasted Turkey, cut into 1/2" cubes
  4. 2 ounces (about 3 thin slices) Prosciutto (you can substitute bacon; preferably thick and unsweetened)
  5. 2 TBS EVOO
  6. 1 stick (8 TBS) unsalted butter
  7. 2 Flat Anchovy Fillets (Optional)
  8. 2 or 3 cloves garlic
  9. 1/2 teaspoon crushed red pepper flakes or Chipotle Pepper flakes)
  10. 1/2 teaspoon smoked paprika
  11. 1/2 teaspoon dried oregano leaves
  12. 1/2 teaspoon Diamond Crystal Salt Sense (or Kosher or Sea Salt)
  13. 1/2 teaspoon coarse ground black pepper
  14. 1-1/2 cups heavy cream
  15. 1/2 cup sour cream
  16. 1/8 teaspoon freshly grated nutmeg
  17. 1 teaspoon lemon juice
  18. 1 teaspoon lemon zest
  19. 1-1/2 cups shredded Parmesan Cheese (or Parmigiano-Reggiano if you can afford it)

Step 2:


  1. Prepare pasta according to package directions, cooking "al dente."
  2. Remove the stick of unsalted butter from the refrigerator, cut into 1 two TBS and one 6 TBS piece and set aside)
  3. Roughly cut 12 to 14 ounces (I used 14) roast turkey into 1/2 inch cubes (since I had previously roasted a turkey breast, I used all white meat but I see no reason why you can't use white and dark meat).
  4. Chop or dice 2 ounces of Prosciutto (or bacon). If using Prosciutto, check to make sure that you remove any thin slices of film that may have been included in he package and used to keep the slices separated). The Prosciutto that I used was very thin and it was actually easier to just tear it apart with my fingers.
  5. Mix together the red pepper flakes and smoked paprika and temporarily set aside.
  6. Remove 2 anchovy fillets from the tin, rinse, and set aside. (The King Oscar fillets that I purchased were so *soft I could not remove slices of anchovy fillets from the can consequently I had to use a small spoon to remove the "mushed up" pieces and therefore I was unable to rinse them off. However, the roughly 1/2 teaspoon that I obtained and set aside worked fine)!
  7. Chop, thinly slice, or mince the garlic (your call) and set aside.
  8. Mix together the dried Oregano and S&P and set aside.
  9. Cut (zest) about 1 teaspoon of lemon rind - and I teaspoon of lemon juice - and set aside.
  10. Have the heavy cream, sour cream, nutmeg, & S&P handy so that you can quickly obtain them when ready to use.
  11. Place the 2 TBS of EVOO (extra virgin olive oil) in a heavy pan or cast iron skillet (my choice) and begin heating it over medium heat.

*It helps to refrigerate the tinned anchovy fillets ahead of time; that way they will be easier to separate and rinse (however, I don't think that would have made a difference this time).


  1. When the pasta is finished cooking, raise the strainer out of the water and let it drain.
  2. When the oil is hot and beginning to shimmer, add the anchovies, garlic and red pepper flakes to the pan (if you have whole fillets, mash them into the oil with the back of a wooden spoon). This will only take a minute or two - you don't want to burn the garlic.
  3. Immediately add 2 TBS of unsalted butter to the pan stir briefly, then add the turkey and prosciutto and continue to cook, stirring frequently, until the turkey begins to become a light brown.
  4. Add the remaining 6 TBS of unsalted butter. Scrape the bottom of the pan with the back of a wooden spoon to loosen any browned bits. When the butter is almost melted add in the remaining spices and herbs (the Oregano and S&P), then whisk in the heavy cream, sour cream, and grated nutmeg.
  5. Cook, stirring constantly, for 2 minutes; then remove the pan from the burner.
  6. Taste, adjust seasonings, add more salt or pepper if needed, then whisk in the lemon juice, lemon zest, and shredded cheese.
  7. Add the cooked pasta to the pan and blend it gently into the Alfredo Sauce with tongs or a big kitchen fork or spoon. (No picture for this step; still wondering where it went)!

Step 4: TIME TO EAT . . .

Place a portion of pasta onto a dinner plate, and top it with a generous serving of the Turkey Fettuccine Alfredo Sauce. (I am particularly fond of the way the greenish Spinach Fettuccine compliments the golden color of this golden Alfredo Sauce - I think the next time I make this recipe, I will serve the sauce over my favorite Black Squid Linguine)!

Accompanied with a chilled glass of white wine, this makes an excellent and filling dinner.

You can serve this dish with a small side salad, but I did not have time to make one tonight.

Bon Appetit


I have estimated the nutritional values of this recipe to the best of my ability using the MyFitnessPal Recipe Analyzer (wine not included). This recipe is "high" in everything; calories, carbs, sodium, protein - but it really tastes good!