Tagliatelle Al Granchio

Crab lovers rejoice! A recipe for handmade tagliatelle with smooth velvety crab carbonara-esque sauce. My cheater recipe for a simple dinner fare.

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Tagliatelle Al Granchio
Course Mains
Cuisine Italian
Prep Time 30 Minutes
Cook Time 15 Minutes
Passive Time 30 Minutes
Servings
portions
Ingredients
Pasta
Sauce
Garnish
Course Mains
Cuisine Italian
Prep Time 30 Minutes
Cook Time 15 Minutes
Passive Time 30 Minutes
Servings
portions
Ingredients
Pasta
Sauce
Garnish
Instructions
  1. Make pasta by slowly combining egg, flour and salt together to form a ball. Let it rest for 20minutes, then roll and cut into long pasta.
  2. Set a pot of water to boil for the pasta with ample salt.
  3. In a large saucepan or deep pot - fry off bacon until crispy and set aside - keep bacon oil in the pan.
  4. In the same pan, add olive oil, shallot, garlic and mushrooms to saute
  5. Deglaze the pot with white wine, add in crab and let the reduce by half. Add in the chicken stock and let reduce by half too.
  6. Add in the frozen peas, to warm
  7. In a mixing bowl, combine the eggs and cream. And add it into the pot while continually stirring.
  8. Cook you pasta (for about a minute or 2) and add into the pot. Season with salt and pepper.
  9. Serve it up and garnish it with parmesan and chopped parsley.
Recipe Notes

Chef Notes:

  • Other Ingredients - User prawns, sausage or any other filler instead of crab. You may want to pre-saute them though with the bacon!
  • Other Ingredients - Instead of peas - try roasted asparagus or any vege you prefer.
  • Pasta - Feel free to use the dried variety in this dish too - but nothing beats freshly made pasta.
  • Timing - If you time when the sauce is 90% Complete and the pasta is at 'al dente' then you have the perfect pasta dish.
  • Cheese - Parmesan is my cheese of choice, but anything grated and melty would suffice.