- thin spaghetti - 650 Grams
- butter - 4 items. spoons
- garlic - 4 teeth
- white mushrooms - 450 Grams
- salt - 1/2 teaspoonfuls
- white wine - 1 cup
- flour - 1/3 Glass
- broth from turkey (or chicken) - 4 cups
- cream cheese - 240 Grams
- boiled turkey - 3 cups
- olives - 1 glass
- green peas - 1 1/2 cups
- bacon - 4 Slices
- Monterey Jack cheese - 1 glass
- Parmesan cheese - 1 glass
- Salt and pepper - To taste
- bread crumbs - 1 glass
1. Fry the bacon and cut into slices. Boil the spaghetti until half cooked, according to the instructions on the package. Drain and lay aside. In a large saucepan, heat the butter over high heat. Add chopped garlic and fry for 2 minutes. 2. Add the mushrooms and salt cut into 4 pieces, and fry for 2 minutes. Pour in the white wine and cook for a few minutes until the liquid is reduced by half. 3. Pour in the flour, mix and cook for 1 minute. Pour broth and mix, cook for a few more minutes until the sauce thickens. 4. Reduce fire to medium. Cut the cream cheese into pieces and add to the pan. Stir it until it partially melts. 5. Add sliced turkey, finely chopped olives, green peas, bacon and grated cheese of two kinds. 6. Stir, add salt and pepper as needed. 7. Add the boiled spaghetti and stir. Add an extra broth if you want to make the dish more juicy. 8. Pour the mixture into a large baking dish and sprinkle with breadcrumbs. Bake in the oven at 175 degrees for 20 minutes, until the top is golden.
Servings: 12