Fettuccine with Smoked Turkey in Black Peppercorn Sauce

Source: Bon Appetit, Jan 91

1 teaspoon butter
1 teaspoon minced shallot
1 teaspoon crushed black peppercorns
1/4 cup dry white wine
3/4 cup whipping cream
1/8 teaspoon nutmeg
4 oz. fettuccine
4 oz. smoked turkey breast, cut julienne
1 tablespoon chopped fresh chives
freshly grated Parmesan cheese

1) Melt butter in heavy skillet over medium heat. Add shallot and peppercorns and saute for 20 seconds.

2) Add wine and boil until almost no liquid remains in skillet, about 4 minutes.

3) Add cream and nutmeg and boil until reduced to sauce consistency, about 5 minutes. Season sauce with salt.

4) Cook pasta in large pot of boiling salted water until al dente. Drain and transfer to large bowl

5) Add sauce and turkey to pasta and toss thoroughly. Sprinkle with chives. Serve with Parmesan cheese on the side.