Cook Fresh Pasta according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, prepare the Sauce. In a large, heavy-bottomed skillet, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
Deglaze the pan with Sherry and cook for 2 minutes, allowing the alcohol to evaporate.
Stir in Heavy Cream and Crème Fraîche and bring to a simmer. Reduce heat to low and whisk in Parmigiano-Reggiano Cheese and Pecorino Romano Cheese until melted and smooth.
Season with Nutmeg, Lemon Juice, Sea Salt, and White Pepper to taste.
Gently fold in Jumbo Lump Crab Meat and heat through. Do not boil.
Add drained Pasta to the Sauce and toss to coat. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Garnish with Chives and a pinch of Red Pepper Flakes. Serve immediately.
Cook Fresh Pasta according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, prepare the Sauce. In a large, heavy-bottomed skillet, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
Deglaze the pan with Sherry and cook for 2 minutes, allowing the alcohol to evaporate.
Stir in Heavy Cream and Crème Fraîche and bring to a simmer. Reduce heat to low and whisk in Parmigiano-Reggiano Cheese and Pecorino Romano Cheese until melted and smooth.
Season with Nutmeg, Lemon Juice, Sea Salt, and White Pepper to taste.
Gently fold in Jumbo Lump Crab Meat and heat through. Do not boil.
Add drained Pasta to the Sauce and toss to coat. If the sauce is too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Garnish with Chives and a pinch of Red Pepper Flakes. Serve immediately.
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