Gaúcho-Style Pasta (Macarrão Cremoso)

• •1 lb Pasta (your favorite pasta, about 500g)
• •2 tbsp Butter (or margarine)
• •2 tbsp All-purpose flour
• •1 piece Medium onion (finely chopped)
• •2 cup Whole milk
• •1 cup Heavy cream (creme de leite)
• •1 cup Smoked turkey breast (diced)
• •1 cup Grated carrot
• •to taste Salt
• •to taste Chopped green onions (for garnish)
• •to taste Grated Parmesan cheese (for garnish)

Instructions

1. 1

   Cook your chosen pasta according to package directions until al dente. Drain well and set aside.

2. 2

   In a medium saucepan, melt the butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent and softened, about 5-7 minutes.

3. 3

   Sprinkle the flour over the sautéed onions and stir constantly for about 1 minute. This will lightly 'toast' the flour and create a roux, but avoid letting it brown too much.

4. 4

   Gradually pour in the whole milk, a little at a time, whisking vigorously and constantly to prevent any lumps from forming. Continue stirring until the sauce begins to thicken into a smooth béchamel consistency, about 5-10 minutes.

5. 5

   Stir in the diced smoked turkey breast, grated carrot, and heavy cream. Mix thoroughly to combine all ingredients.

6. 6

   Season the sauce with salt to taste. Heat the sauce through, ensuring it is piping hot, but avoid bringing it to a full boil once the heavy cream has been added, as this can cause it to separate.

7. 7

   Place the hot, drained pasta in a large serving dish and pour the creamy sauce generously over the top.

8. 8

   Garnish immediately with a sprinkle of fresh chopped green onions and a generous amount of grated Parmesan cheese. Serve while steaming hot!

Chef's Tips

• 💡If smoked turkey breast isn't available, diced ham or even leftover shredded roast chicken are excellent substitutes.
• 💡For an extra rich flavor, you can add a pinch of nutmeg to the béchamel sauce.
• 💡Ensure your pasta is still hot when you combine it with the sauce for the best texture and to prevent the sauce from cooling too quickly.