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Jumbo Lump Crab with Bacon, Fettuccine, and Parmesan Cream



1 cup heavy cream

2 shallots cut in half

2 cloves garlic

½ teaspoon fresh thyme

1 bay leaf

4 whole peppercorns

¼ cup Parmesan, grated

¾ pounds fettuccini, preferably fresh

1 tablespoon butter, unsalted

½ teaspoon garlic, minced

1 teaspoon shallot, minced

½ teaspoon fresh thyme, chopped

¼ cup white wine

¼ cup English peas

½ pound jumbo lump crab

4 slices cooked applewood smoked bacon, cut into cubes

½ teaspoon chives, chopped, for garnish


  1. Combine the first seven ingredients in a saucepan over medium heat and cook until it has reduced to ⅓ cup. Strain the Parmesan cream through a sieve and reserve.
  2. In a large stockpot, bring salted water to a boil and add pasta. Cook according to the directions, until pasta is al dente.
  3. In a large sauté pan over moderate heat melt the butter and sweat the garlic and shallots until translucent—about 30 seconds. Add the thyme and cook for 1 minute.
  4. Add white wine, the reserved Parmesan cream, peas, and crab and heat until warm—approximately 1 minute. Toss in the crispy bacon and warm pasta. Serve in a bowl topped with chives.
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