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 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 crisp, about 3 to 5 minutes. Leave bacon and bacon fat in pan.
In a mixing bowl, whisk together egg yolks, eggs, 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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