Summary

Ingredients

For the pasta:

• 500 g taliatelle
• 3 liters boiling water
• 1 tablespoon salt
• 50 g butter
• 100 g parmesan, freshly rated

For the meat:

• 400 g turkey breast, cut into strips
• Chilli flakes
• sea-salt
• 5 tablespoon olive oil
• 50 ml ouzo or metaxa
• 4 tablespoon parsley, chopped
• 100 g parmesan, rated

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Instructions

1. Bring the water and salt to a simmer in a saucepan and cook the tagliatelle as instructed. Drain the pasta and save half a cup of the pasta water.
2. Caramelize the butter in the same saucepan until golden brown and toss the pasta in it. Add the grated parmesan and pasta water and stir well. Take the pot off the stove and cover it.
3. Heat the olive oil in a deep pan and fry the turkey breast strips with chilli flakes and sea salt on all sides. Deglaze the poultry with ouzo or metaxa, let the alcohol evaporate for two minutes and add the pasta and parsley. Swirl everything a few times and serve immediately on plates. Scatter the grated parmesan on top.
4. A Greek dry white wine or a delicious ouzo goes well with it.