I had some heavy cream that was approaching its best-before date. As
it was also my carbo-day I did this with it. (Quantities are all
eye-balled.)

Ingredients
* linguini
* olive oil
* butter
* smoked turkey breast, thinly sliced and cut in strips
* garlic, minced
* fresh jalapeno, chopped
* nutmeg, grated
* black pepper
* eggs
* Bergama tulum cheese, grated
* heavy cream
* fresh parsley, roughly chopped

Method
* Get a big pot of salted water ready to cook the linguini.
* Lightly beat the eggs and cheese in a separate bowl.
* In a chef's pan, heat the oil and butter until the foam begins to
subside; lightly cook the turkey strips, garlic, and jalapeno; season
with nutmeg and black pepper.
* Just before the linguini is al dente, stir the cream into the turkey
strips and heat gently.
* Drain the cooked linguini, reserving some of the cooking water; toss
the linguini in the cream mixture.
* Add the egg and cheese mixture to the linguini, continuing to toss
over low heat and adding reserved cooking water if the mixture seems
too dry.
* Remove from heat and toss in parsley.

I didn't have any fresh rocket but I bet that would have been a good
addition to (or instead of) the parsley at the end.

Note: "Bergama tulum" is a local cheese originally from the nearby
Bergama region (ancient Pergamon if anyone's interested). Made from
sheep's milk, it resembles a young pecorino in taste and behavior.

--
Bob
St Francis would have done better to preach to the cats