Smoked Turkey and Pea Fettuccine

Heat a substantial skillet over an intermediate temperature and pour a generous amount of olive oil into the skillet. Allow garlic and shallot to cook in the hot oil, stirring occasionally, until they release their aroma, approximately 30 seconds. Introduce smoked turkey to the skillet and cook, stirring frequently, until it reaches a suitable temperature, roughly 1 minute.

Add a substantial amount of heavy cream to the skillet and elevate the heat to an elevated level; bring the sauce to a vigorous boil. Season with salt, black pepper, and cayenne pepper according to taste. Decrease the heat to a low level and simmer until the sauce has thickened slightly, approximately 5 minutes.

Fill a large container with lightly salted water and bring it to a rapid boil. Introduce the fettuccine into the pot, stirring occasionally, and return to a rolling boil. Cook the pasta over an intermediate heat until it reaches the desired level of doneness but still retains a slight firmness, approximately 7 to 8 minutes. Drain the water.

Reduce the heat under the cream sauce to a low level and stir in the peas; toss the fettuccine with the sauce until it is evenly coated. Combine the fettuccine with tarragon and lemon zest; cook until the flavors have blended, approximately 1 minute. Make any necessary adjustments to the seasonings if desired.

Serve the fettuccine in bowls and sprinkle each serving with approximately 3/4 teaspoon of Parmigiano-Reggiano cheese for a decorative garnish.