Preheat oven to 425°. Toss grape tomatoes with olive oil, salt and pepper, place on a greased, foil-lined baking sheet, and roast for 15-20 minutes, stirring occasionally, until skins turn dark brown and some of the juice in the tomatoes has evaporated. Remove from oven, close foil around the tomatoes and let them cool. Remove any large pieces of tomato skins, if desired.

 Cut bacon into ½” pieces and cook over medium heat in a large sauté pan until crisp. Remove bacon and set aside. Put cream cheese in a medium bowl and whisk in the egg until mixture is smooth; set aside. While bacon cooks, prepare pasta according to package instructions, drain and return to pot to keep warm (off heat). Leave 2 Tbsp. of bacon fat in the sauté pan, return to medium heat, add the leeks, red pepper, garlic and a pinch of salt and cook 2-3 minutes until aromatic. Add white wine, stock and reserved smoked broth, bring to a boil and let cook until reduced by almost half, stirring occasionally. When broth has reduced, lower heat to medium-low and whisk in the cream cheese mixture, stirring constantly and quickly. Mixture will coat vegetables and begin to thicken. Add turkey and most of the bacon, stirring to combine and coat with sauce, then add the roasted tomatoes and chopped parsley. Taste and season with salt and pepper. Serve garnished with additional chopped parsley, remaining bacon bits, a wedge of fresh lemon and a few pieces of shaved Parmesan cheese.