Ingredients

• 3 thick rashers streaky bacon or pancetta
• diced small
• olive oil
• 1 medium onion
• chopped
• 1 clove garlic
• chopped
• leftover turkey
• chopped fairly small
• 200g/7oz fresh or frozen peas
• 2-3 tbsp double cream
• salt and pepper
• 200-300g tagliatelle
• cooked according to packet instructions
• fresh Parmesan

Directions

• In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down
• then add the onions and garlic and cook gently until soft but not coloured.
• Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through.
• Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency.
• Serve tossed with the cooked tagliatelle
• with plenty of fresh grated Parmesan on the table.