From Sue Zemanick of Gautreau’s, New Orleans, Louisiana
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
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.
In a large stockpot, bring salted water to a boil and add pasta. Cook according to package instructions, until pasta is al dente.
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.