Boil low-carb spaghetti in salted water until cooked to your preferred texture, then drain and set aside.

In a bowl, whisk together the egg, nutritional yeast flakes, and black pepper until smooth.

In a non-stick pan, lightly heat the smoked turkey until warm and slightly crispy.

Reduce the heat to low, add the cooked spaghetti, and quickly pour in the egg mixture, stirring continuously to coat the pasta and create a creamy texture without scrambling the eggs.

Taste and adjust seasoning with salt if needed.

Serve warm and garnish with chopped parsley for a pop of color.