Bring a large pot of water to a vigorous boil and season generously with salt (about 1 tablespoon per 4 liters). The water should taste like the sea — this is your only chance to season the pasta itself. While the water comes to a boil, measure and prep remaining ingredients so the cooking flows smoothly.

Heat a medium sauté pan over medium heat and add 1 tablespoon olive oil. Once the oil shimmers, add the finely diced soffritto (onion/carrot/celery). Sauté for 3–4 minutes until the vegetables are softened and the onion turns translucent. Sweating the vegetables in oil unlocks their natural sugars and builds the aromatic base of the sauce.

Add the minced garlic and cook for 30–45 seconds, stirring constantly, until fragrant. Do not let the garlic brown — that can add bitterness. The brief cook blooms the garlic flavor into the oil so it perfumes the whole sauce.

Increase heat to medium-high and add the ground turkey, breaking it up with a wooden spoon. Spread it into an even layer and let it sit undisturbed for 60–90 seconds to get a little color, then stir and continue cooking until the meat is no longer pink and has some caramelized bits (4–5 minutes total). Browning develops Maillard flavors which give the sauce depth even when using lean meat.

Season the meat with a pinch of salt, a few grinds of black pepper, and a pinch of red pepper flakes if using. Pour in 1 cup marinara sauce and stir to combine. Bring to a gentle simmer, then reduce heat to low and let simmer uncovered for 6–8 minutes, stirring occasionally. A short simmer concentrates the tomato flavor and allows the sauce to meld with the turkey without overcooking the lean meat.

When the pasta water is boiling, add the 100 g spaghetti and cook according to package directions for al dente (usually 8–10 minutes) — drain 1 minute before the recommended time if you like a firmer bite. Reserve 1/4 cup of the pasta cooking water before draining; the starchy water helps bind the sauce to the pasta.

Taste the sauce and adjust seasoning. Stir in half of the grated Parmesan (1 tbsp) and, if the sauce feels too thick, add 1–2 tablespoons of the reserved pasta water to loosen it. The cheese adds umami and creaminess while the starchy water helps the sauce cling to each strand of spaghetti.

Add the drained spaghetti directly to the pan with the sauce (or combine both in the pot you boiled the pasta in). Toss vigorously for 30–60 seconds over low heat to marry the pasta and sauce. Tossing (rather than simply spooning sauce on top) ensures every strand is coated and that the flavors distribute evenly.

Finish with the remaining 1 tablespoon grated Parmesan, a drizzle of good olive oil if desired, and a final crack of black pepper. Taste and correct salt if needed. Let the pasta rest 1 minute — this brief rest lets the sauce settle into the pasta.

Meanwhile, make the simple salad: in a bowl toss 1 cup mixed greens with 1 teaspoon olive oil, 1 teaspoon fresh lemon juice, a pinch of salt and a grind of black pepper. Toss right before serving so the greens stay crisp. The acid from the lemon brightens the meal and cuts the richness of the sauce.

Divide the spaghetti between two plates, spoon any remaining sauce over the top, and finish with an extra grating of Parmesan and a few red pepper flakes if you like heat. Serve immediately with the lemon-dressed mixed greens on the side.