Ingredients
– 8 oz fettuccine pasta
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tablespoons butter
– 1 clove garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup cooked crab meat (lump crab works best)
– Fresh parsley, chopped, for garnish
Equipment Needed
– Large pot for boiling pasta
– Saucepan for the sauce
– Colander for draining pasta
– Wooden spoon or whisk
– Serving bowl
Step-by-Step Instructions
To start, I fill a large pot with water, adding a pinch of salt, and bring it to a boil. Once bubbling, I toss in the fettuccine and cook according to package instructions, typically around 8-10 minutes. The key here is to achieve that perfect al dente texture. In my experience, the pasta is at its best when it retains just a slight bite. Once cooked, I drain the pasta using a colander but make sure to reserve about a cup of the pasta water which I’ll use later to bring everything together. (See the next page below to continue steps…)