Recipe courtesy of Nadia G and Nadia G

Egg Fettuccine Rose

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  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 4 servings
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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

  1. 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.
  2. Using tongs, mix the cooked fettuccine and the sauce. Serve topped with freshly grated Parmesan cheese and minced parsley.

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