Ingredients:

  • 2 tablespoons (30 ml) unsalted butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (240 ml) chicken or vegetable broth
  • 1 tablespoon (15 g) all-purpose flour (optional, for thickening)
  • Zest of 1 large lemon
  • Juice of 1 lemon
  • 1 teaspoon (5 g) salt (adjust to taste)
  • 1/2 teaspoon (2 g) freshly cracked black pepper
  • 1/4 teaspoon (1 g) cayenne pepper (optional)
  • 12 oz (340 g) fettuccine or spaghetti
  • 1 cup (150 g) cooked crab meat, picked over for shells
  • 1/4 cup (15 g) fresh parsley, chopped (for garnish)

Instructions:

  1. Boil salted water in a large pot.
  2. Add pasta and cook until al dente, according to package instructions. Reserve 1 cup of pasta water, then drain and set aside.
  3. In a non-stick skillet, melt butter over medium heat.
  4. Add chopped onion and sauté until translucent (about 3-4 minutes).
  5. Stir in minced garlic and sauté for another 30 seconds until fragrant.
  6. Add heavy cream and broth; bring to a gentle simmer.
  7. If using flour, whisk it into the sauce to thicken it, stirring constantly.
  8. Incorporate lemon zest, lemon juice, salt, black pepper, and cayenne pepper.
  9. Add cooked pasta to the skillet, tossing to coat in the sauce.
  10. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
  11. Gently fold in crab meat, heating for another minute to warm through.
  12. Plate the pasta and garnish with fresh parsley and additional lemon zest if desired.
  13. Enjoy hot!