Recipe courtesy of Nadia G
Episode: Bag 'Em Tag 'Em
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Egg Fettuccine Rose
Total:
55 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
55 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 crabs
  • 1 pound (or 500 grams) egg fettuccine
  • 3 tablespoons unsalted butter
  • 1 clove garlic, minced
  • Pinch hot chile flakes
  • 2 cups sweet cherry tomatoes, halved
  • Pinch sea salt
  • 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

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.

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