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Jumbo Lump Crab and Parmesan Cream Fettuccine


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


  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.
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