Ingredients:

  • 12 ounces Fettuccine Pasta
  • 1 Tbsp Kosher Salt (for pasta water)
  • 8 Tbsp (1 stick) Unsalted Butter
  • 3 cloves Garlic, finely minced
  • 2 cups Heavy Cream (36% fat)
  • 1 cup, packed Freshly Grated Parmesan Cheese
  • 1/2 tsp Ground White Pepper
  • Small pinch Freshly Grated Nutmeg
  • 1/2 cup Reserved Pasta Water
  • 8 ounces Lump Crab Meat, drained and picked
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Boil Pasta: Bring a large stockpot of salted water to a rolling boil. Add the fettuccine and cook until perfectly al dente (about 1 minute less than package directions). Reserve at least 1/2 cup (120 mL) of the starchy cooking water before draining the pasta completely.
  2. Aromatics: In a large, deep skillet over medium-low heat, melt the butter. Add the minced garlic and sauté gently for 60 to 90 seconds until fragrant; ensure the garlic does not brown.
  3. Reduce Cream: Pour in the heavy cream and bring the mixture to a slow simmer. Reduce the heat to low and let the cream gently cook for about 5 minutes, stirring occasionally, until it has slightly thickened.
  4. Emulsify the Cheese: Remove the skillet completely from the heat source. Gradually sprinkle in the freshly grated Parmesan cheese, whisking constantly until the cheese is fully melted and the sauce is smooth, velvety, and homogenous. Do not let the sauce boil after adding cheese.
  5. Seasoning and Integration: Season the sauce with salt, white pepper, and the pinch of nutmeg. Add the drained pasta directly to the skillet and toss thoroughly to coat.
  6. Adjust Consistency: If the sauce appears too thick, add the reserved starchy pasta water, 1 tablespoon at a time, tossing until the desired creamy consistency is achieved.
  7. Fold in Crab: Gently fold in the lump crab meat, stirring just enough to warm it through and coat it in sauce, being careful not to break up the crab lumps.
  8. Serve: Transfer immediately to bowls, garnish generously with fresh parsley, and serve.