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In a large frying pan, saute bacon until no longer pink but not crisp. Leave 2 tablespoons bacon fat in pan, removeing excess. Add shallots, and saute until translucent. Add mushroooms an green onions; saute for two minutes. Add white wine and bring to a boil; reduce and simmer until liquid is reduced by half. Add cooked turkey half-way through the second reduction process. When sauce is reduced, add 3/4 cup Parmesan, reserving the remaining 1/4 cup. Serve sauce over pasta. Garnish with fresh parsley and remaining Parmesan. Serve with bread, grilled or toasted wih garlic butter.
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Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta