Ingredients:

  • 1 lb spaghetti or fettuccine
  • 1 tbsp salt
  • 6 oz beef bacon, diced
  • 4 oz smoked turkey ham, cubed
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely diced
  • 2 tbsp olive oil
  • 1 cup all-purpose cream
  • 1 cup evaporated milk
  • 1/2 cup parmesan cheese, grated
  • 1/2 tsp black pepper, freshly cracked
  • 1/2 tsp salt

Instructions:

  1. Bring a large pot of water and 1 tbsp salt to a rolling boil. Add the 1 lb spaghetti or fettuccine and cook for 1–2 minutes less than the package directions to achieve an al dente texture. Before draining, scoop out 1/4 cup of the starchy pasta water and set it aside; drain the pasta.
  2. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the 6 oz diced beef bacon and sauté until the fat renders and the edges turn golden brown. Stir in the 4 oz cubed turkey ham and cook for another 2 minutes until slightly caramelized and the internal temperature reaches 165°F (74°C).
  3. Push the meat to the side of the pan and add the 3 cloves of minced garlic and 1 small finely diced yellow onion. Sauté until the onions become translucent and the garlic is fragrant.
  4. Lower the heat to medium-low. Pour in 1 cup evaporated milk and 1 cup all-purpose cream, stirring constantly to combine. Gradually whisk in 1/2 cup parmesan cheese and 1/2 tsp black pepper. Let the sauce simmer gently for 3–5 minutes until it thickens slightly.
  5. Toss the cooked pasta directly into the skillet. Pour in the reserved 1/4 cup pasta water and toss everything together over low heat for 1 minute until the sauce is glossy. Stir in 1/2 tsp salt and adjust to taste.