Penne alla Jacopo's Nightmare

Creamy Turkey & Mushroom Ragù with Parmesan Velouté

A dish born from midnight cravings and refined for candlelit moments - silky cream sauce clings to al dente penne, while seared turkey and earthy mushrooms add depth.

Ingredients

• 200g penne pasta
• 150g free-range turkey breast, diced
• 100g wild mushrooms (cremini or porcini), sliced
• 1 small shallot (or white onion), minced
• 200ml heavy double cream
• 1 tsp all-purpose flour
• 30g Parmigiano-Reggiano, grated (+ extra for garnish)
• Pinch of curry powder (optional)
• Sea salt & black pepper
• Pasta water (as needed)

Method

1. Sauté the base
   In a skillet, soften the shallot in olive oil over medium heat until translucent. Add mushrooms and cook until golden.

2. Cook the turkey
   Add diced turkey, searing gently (or for a crust, crank the heat briefly). Season with salt and pepper.

3. Build the sauce
   Pour in cream, then sprinkle flour while stirring to thicken. Add curry if using. Simmer until velvety.

4. Finish the pasta
   Cook penne until al dente. Reserve ½ cup pasta water, then toss pasta into the sauce. Adjust consistency with pasta water if needed.

5. Serve
   Plate with a generous snowfall of Parmesan and cracked pepper. Pair with a crisp white wine.

Pro Tip
For extra luxury, finish with a drizzle of truffle oil or toasted pine nuts.

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Serves 2 | Prep time: 10 mins | Cook time: 20 mins