• 5 ounces (140 grams) fresh linguine
  • Salt
  • 1 tablespoon vegetable oil
  • 5 ounces (140 grams) turkey leftovers
  • 2 garlic cloves
  • 5 pepperoni slices, cut into quarters
  • 1 egg yolk
  • 0.5-ounce (15 grams) parmesan
  • Bring a large pot of water to a boil, add salt, and then cook the linguine. When cooked, strain off the water and set the pasta aside.
  • Meanwhile, heat the vegetable oil in a skillet.
  • Shred the turkey leftovers directly in the skillet. Season with salt and pepper and cook the meat for 1-2 minutes.
  • Crush the garlic and add it to the skillet. Add the pepperoni and the yolk and grate the parmesan. Stir and cook for 1 more minute until the yolk begins to thicken.
  • Serve warm! 

    Source : allrecipes,com

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