Creamy Turkey Pasta with Almonds

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  2.5 tsp 2½ teaspoons kosher salt
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  0.8 lbs Pasta, Bucatini, White, Dry
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  0.5 cup Butter
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  0.5 cup Almonds
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  0.5 cup Bread Crumbs, Panko, Dry
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  2 Garlic(6g)
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  0.8 tsp Garlic powder
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  0.3 tsp Nutmeg, Ground
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  0.5 tsp ½ teaspoons freshly cracked black pepper
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  1.5 cup Cream, Heavy Whipping
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  2 cup Parmesan Cheese

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

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  2 cup Ground Turkey, 99% Lean
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  0.3 cup Parsley, Fresh

Instructions

1. 1Bring a large pot of water to a boil over high heat. Add 2½ teaspoons kosher salt, then add ¾ lb bucatini and cook until al dente according to package directions, about 9–11 minutes, until tender but still slightly firm to the bite. Drain and set aside.
2. 2While the pasta cooks, heat a small dry skillet over medium-high heat. Add ½ cup slivered 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 salted butter over medium heat until sizzling. Add ½ cup panko and cook, stirring frequently, for 3–4 minutes until golden brown. Transfer to a separate small bowl and set aside.
4. 4In a large skillet, melt the remaining ½ cup (1 stick) salted butter over medium heat until sizzling. Add 2 minced garlic cloves, ¾ teaspoon garlic powder, ¼ teaspoon ground nutmeg, and ½ teaspoon freshly cracked black pepper. Stir constantly for about 1 minute until fragrant.
5. 5Gradually pour in 1½ cups heavy whipping cream and bring to a simmer over medium heat, about 2–3 minutes. Add 2 cups grated Grana Padano and stir for 2 minutes until fully melted and incorporated. Reduce heat to low and simmer 5–7 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
6. 6Add 2 cups cubed leftover turkey to the cream sauce and stir over medium-low heat for 3–4 minutes until the turkey is warmed through and evenly coated.
7. 7Remove from heat. Add the drained bucatini and toss thoroughly until every strand is coated in the creamy sauce.
8. 8Divide the pasta evenly into meal-prep containers while hot. Top each portion with the toasted almonds, toasted panko, and ¼ cup minced flat-leaf parsley. Seal and refrigerate up to 4 days.