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 the package instructions. Drain.
2. 2Meanwhile, heat a small dry skillet over medium-high heat. Add the almonds and toast, about 4-5 minutes. Transfer the almonds to a small bowl. In the same skillet, melt 2 tablespoons of the butter over medium-high heat until sizzling. Add the panko and cook, stirring, until golden brown, 3-4 minutes. Transfer the panko to a separate small bowl.
3. 3Melt the remaining ½ cup of butter in a large skillet over medium-high heat. When the butter begins to sizzle, add the garlic, garlic powder, nutmeg, remaining ½ teaspoon salt, and pepper, stirring, until the garlic is fragrant, about 1 minute.
4. 4Gradually stir in the heavy cream and bring to a simmer. Add the Grana Padano and stir until fully incorporated, about 2 minutes. Reduce the heat to low and cook until thickened, about 5 minutes. Stir in the turkey and continue cooking until warmed through.
5. 5Remove the pan from heat. Add the bucatini and toss to coat.
6. 6To serve, divide the pasta among 4 bowls, sprinkle with toasted panko, almonds, and parsley.