The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% Off of Newsstand Price Now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Jumbo Lump Crab and Parmesan Cream Fettuccine

Advertisement

Ingredients

1 cup heavy cream

2 shallots, cut in half

2 garlic cloves

1 teaspoon fresh thyme, divided

1 bay leaf

4 whole peppercorns

¼ cup grated Parmesan

¾ pounds fettuccini (preferably fresh)

1 tablespoon unsalted butter

½ teaspoon minced garlic

1 teaspoon minced shallot

¼ cup white wine

¼ cup English peas

½ pound jumbo lump crab

4 slices cooked applewood smoked bacon, chopped

½ teaspoon chopped chives, for garnish

Directions

  1. In a saucepan over medium heat, combine heavy cream, shallots, garlic, ½ teaspoon thyme, bay leaf, peppercorns, and Parmesan and cook until reduced to ⅓ cup. Strain through a sieve and reserve.
  2. In a large stockpot, bring salted water to a boil and add pasta. Cook according to package instructions, until pasta is al dente.
  3. In a large sauté pan over medium heat, melt butter and sweat garlic and shallots until translucent, about 30 seconds. Add remaining thyme and cook for 1 minute. Add white wine, Parmesan cream, peas, and crab and heat until warm, about 1 minute. Add bacon and pasta and toss to coat. Garnish with chives before serving.
Print Recipe