Egg Fettuccine Rose

TOTAL TIME: 55 min
Prep: 15 min
Inactive Prep: --
Cook: 40 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • Pinch brown sugar
  • Freshly ground black pepper
  • 2 cups half-and-half
  • 1/2 cup fresh sweet peas
  • 1/2 cup plus a pinch freshly grated Parmesan cheese
  • 1/4 cup minced fresh parsley
recipe tools

Directions

In a large pot, bring enough water to cover two crabs to a boil. Add the crabs and cook for about 10 minutes. Shell the crab and set aside all the crabmeat. Next, in a separate pot, bring water for the pasta to a boil. Add salt. Cook the egg fettuccine according to package directions for al dente. Drain. In a pan, heat the unsalted butter in a pan over medium heat. Add the garlic, and pinch of chile flakes and saute until it becomes golden and fragrant, about 2 minutes. Add the sweet cherry tomatoes, sea salt, brown sugar, and freshly ground pepper to the pan. Cook for about 8 minutes, until the tomatoes begin to create a nice, light sauce. Add in the half-and-half and bring to a boil. The moment it starts to boil, turn the heat down to medium-low and add the sweet peas, 1/2 cup of Parmesan and a big handful of minced parsley. Stir and let it thicken for about 8 minutes. Mix in the crabmeat and heat through, about 2 minutes.

Using tongs, mix the cooked fettuccine and the sauce. Serve topped with freshly grated Parmesan cheese and minced parsley.
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Tia Mowry At Home

Get Cooking Channel on your TV.