Recipe courtesy of Nadia G
and
Nadia G
Egg Fettuccine Rose
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 787
- Total Fat
- 33
- Saturated Fat
- 19
- Carbohydrates
- 94
- Dietary Fiber
- 6
- Sugar
- 11
- Protein
- 30
- Cholesterol
- 184
- Sodium
- 399
- Total: 55 min
- Prep: 15 min
- Cook: 40 min
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.