Creamy Turkey Pasta with Almonds

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  2½ teaspoons kosher salt
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  Pasta, Bucatini, White, Dry(340g)
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  Butter(120g)
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  Almonds(120g)
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  Bread Crumbs, Panko, Dry(120g)
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  Garlic
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  Garlic powder(4g)
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  Nutmeg, Ground(1g)
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  ½ teaspoons freshly cracked black pepper
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  Cream, Heavy Whipping(360g)
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  Parmesan Cheese(480g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Ground Turkey, 99% Lean(480g)
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  Parsley, Fresh(60g)

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the bucatini and cook until al dente according to package directions, about 9–11 minutes. Drain and set aside.
2. 2While the pasta cooks, heat a small dry skillet over medium-high heat. Add the almonds and toast, stirring occasionally, for 4–5 minutes until fragrant and lightly golden. Transfer to a small bowl and set aside.
3. 3In the same skillet, melt 2 tablespoons of the butter over medium-high heat until sizzling. Add the panko and cook, stirring frequently, for 3–4 minutes until golden brown. Transfer to a separate small bowl and set aside.
4. 4Melt the remaining butter in a large skillet over medium-high heat until sizzling. Add the fresh garlic, garlic powder, nutmeg, and a pinch of salt and pepper, stirring constantly for about 1 minute until fragrant.
5. 5Gradually stir in the heavy cream and bring to a simmer over medium-high heat. Add the grated Parmesan and stir for 2 minutes until fully incorporated. Reduce heat to low and cook for 5–7 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
6. 6Add the ground turkey to the cream sauce and cook over medium heat for 4–6 minutes, breaking it apart with a spoon, until no longer pink and internal temperature reaches 165°F.
7. 7Remove from heat. Add the drained bucatini to the skillet and toss thoroughly until coated.
8. 8Divide the pasta evenly into 4 airtight containers while hot. Top each portion with the toasted almonds, panko crumbs, and fresh parsley. Store in the refrigerator.