Cook Pasta according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, prepare the Sauce. In a large skillet, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
Deglaze the pan with White Wine and cook for 2 minutes, allowing the alcohol to evaporate.
Pour in Heavy Cream and bring to a simmer. Reduce heat to low and stir in Parmesan Cheese and Pecorino Romano Cheese. Season with Salt, Pepper, and Nutmeg to taste.
Add Lump Crab Meat to the Sauce 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 Parsley and serve immediately.
Ingredients
4
1 pound450 gFettuccine Pasta
8 ounces225 gLump Crab Meat, picked over for shells
1/2 cup120 mLButter
4 cloves12 gGarlic-minced
1/4 cup60 mLDry White Wine
2 cups480 mLHeavy Cream
1/2 cup60 gParmesan Cheese-grated
1/4 cup30 gPecorino Romano Cheese-grated
1/4 teaspoon1.25 mLNutmeg
Saltto taste
Black Pepperto taste
2 tablespoons30 mLParsley-chopped
Equipment
Large pot
Large skillet
Colander
Instructions
Cook Pasta according to package directions. Reserve 1 cup of pasta water before draining.
While pasta is cooking, prepare the Sauce. In a large skillet, melt Butter over medium heat. Add Garlic and cook for 1 minute until fragrant.
Deglaze the pan with White Wine and cook for 2 minutes, allowing the alcohol to evaporate.
Pour in Heavy Cream and bring to a simmer. Reduce heat to low and stir in Parmesan Cheese and Pecorino Romano Cheese. Season with Salt, Pepper, and Nutmeg to taste.
Add Lump Crab Meat to the Sauce 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.
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