Crabby Carbonara | There is a special pasta out there that we think you’ll love. If you haven’t heard of it already, it’s called Casarecce. Hailing from Sicily, this little guy is rolled up into a scroll and makes a perfect vessel for your favorite sauce. Or in this case, a sauce stuffed with jumbo crab, egg and cream. Hungry yet?
In this recipe, we saute shallots, peppers and roasted garlic in hot butter before we give it all a big gulp of white wine. Then we finish our sauce with crab, sun-dried tomatoes, scallions and a warm egg carbonara, and pour it all over our al dente pasta and let it sink in and get delicious. You might want to consider making this one.
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- Olive Oil - 1 tablespoon
- Dried Casarecce Pasta - 8 ounces, boxed
- Jumbo Lump Crab - 4 ounces
- Butter - 2 tablespoons
- Heavy Cream - 2 tablespoons
- Parmigiano-Reggiano - ¼ cup, finely grated
- Egg - 1, large
- Sauvignon Blanc - 2 tablespoons
- Red Bell Peppers - 1 tablespoon, brunoise, roasted
- Anaheim Peppers - 2 tablespoons, brunoise, roasted
- Shallots - 3 tablespoons, finely minced
- Roasted Garlic - 1 tablespoon
- Sun-Dried Tomatoes - 2 tablespoons, finely minced
- Scallions - 3 tablespoons, thinly sliced
- Cilantro - ¼ cup, finely minced
- Paprika - ⅛ teaspoon
- Black Pepper - ⅓ teaspoon
- Salt - ½ teaspoon
- Cast-Iron Pan
- Sauce Pot - large
- Mixing Bowls - 2, small
- Whisk - small
- Pick over your crab meat for any shells. You don't want those.
- Cut up all your veggies.
- Grate your cheese.
- In one mixing bowl, whisk together the egg, olive oil, cream, black pepper and paprika (make sure to whisk it very well). Ok, let's cook!
- Fill your sauce pot up with water, add a giant pinch of salt, and bring it to a boil.
- Now pour in the pasta and cook until it's just al dente - about 9 minutes.
- Set a mixing bowl under the strainer to catch the pasta water. Strain the pasta and set it and the reserved water aside.
- While the pasta is boiling away, get started on the sauce. Start by melting the butter in the cast-iron over medium-high heat.
- Once the butter starts to bubble away, add the shallots and scallions, and saute until the shallots just begin to caramelize - about 4 minutes (don't add any salt yet or you won't be able caramelize).
- Now add the red bell, anaheim, roasted garlic and salt, and continue to cook for just 1 more minute until brown bits (aka fond) start to stick to the pan bottom.
- Once it seems a tad dry, deglaze the pan with the wine and ¼ cup of the reserved pasta water, scrape up the fond, and cook for just 30 more seconds.
- Add the cooked pasta and crab to the pan. Stir it just enough to mix in the crab and to warm it through.
- Now take the pan off the heat (that's important) and pour the egg mixture around the pan, while stirring, to fully coat all the noodles.
- Then just stir in the parmesan, sun-dried tomatoes and cilantro. Dive in!
* It's always best to serve and eat egg-based sauces immediately!
* You don't have to roast the peppers, but we like the sweetness roasting brings out. We just roll them in oil and pop them in the oven @ 400 for about 40 minutes, turning occasionally. Then we let them rest in a covered bowl for a bit, peel the skin, and pull the seeds out (it's a lot easier than it sounds!).
If you’ve read this far, then you need to check out Clams Carbonara and Bacon Linguine in Pink Sauce.
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