1 pint nut milk (almond milk used for this version)
1 tsp olive oil
4 egg yolks
2 whole eggs
½ cup frozen peas
1 ½ cups Romano cheese (divided)
Salt & pepper to taste
1 tbsp water
2 tablespoons chopped parsley to garnish
Rinse and strain 2 cans of palmini pasta. After you have rinsed it, place in bowl and soak in a nut milk. This helps eliminate any acidity in the palmini pasta, as well as softening the noodles. Let noodles soak in milk for 20-30 minutes.
While noodles are soaking, heat oven to 400 degrees Fahrenheit.
Prepare turkey breasts by adding salt, pepper and a squeeze of lemon.
Line a baking sheet with tin foil and spray with olive oil.
Place turkey breasts on tray and put in oven for 30 minutes or until cooked through (165 degrees internal temperature).
In a large saucepan, cook chopped bacon over medium heat until crispy, about 3 to 5 minutes. Leave bacon and bacon fat in pan.
In a mixing bowl, whisk together egg yolks and 1 cup pecorino Romano cheese.
Pour palmini noodles and nut milk into strainer and remove nut milk. Toss drained palmini pasta with cooked bacon. Pour egg mixture in, along with a tablespoon of water , and frozen peas. Toss together with pasta, 2 minutes on medium heat.
Serve hot topped with remaining cheese, freshly salt & ground pepper, and parsley to garnish.
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