Fettuccine with Smoked Turkey in Black Peppercorn Sauce

1 ts Butter
1 ts Shallot; minced
1 ts Black Peppercorns; crushed
1/4 c Dry White Wine
3/4 c Whipping Cream
1/8 ts Ground Nutmeg
Salt
4 oz Fettuccine
4 oz Smoked Turkey Breast; julienned
1 tb Fresh Chives; chopped
Parmesan Cheese; grated

Melt butter in a heavy medium skillet over medium heat. Add shallot and peppercorns and saute for 20 seconds. Add wine and boil until almost no liquid remains in skillet, about 4 minutes. Add cream and nutmeg and boil until reduced to sauce consistency, about 5 minutes. Season sauce with salt.

Cook pasta in a large pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to bowl. Add sauce and turkey to pasta and toss thoroughly. Sprinkle with chives. Serve, passing Parmesan separately.

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