Crab Fettuccine Alfredo

Ingredients

• For the Fettuccine:
• 2 cups all-purpose flour, plus extra for dusting
• 3 large eggs, at room temperature
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• For the Alfredo Sauce:
• 1/2 cup unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt and pepper, to taste
• For the Crab Fettuccine:
• 1 pound fresh crab meat, picked over for shells
• 1/4 cup fresh parsley, chopped (for garnish)
• 1 tablespoon lemon juice (optional)

Instructions

1. Make the Fettuccine: In a large mixing bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Using a fork, gradually incorporate the flour into the wet ingredients until a dough forms.
2. Knead the Dough: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for at least 30 minutes.
3. Roll Out the Fettuccine: Divide the dough into four portions. Roll out each portion with a pasta machine or a rolling pin to your desired thickness. Cut into fettuccine strips and dust with flour.
4. Cook the Pasta: In a large pot of boiling salted water, cook the fettuccine for 3-4 minutes or until al dente. Drain and set aside, reserving some pasta water.
5. Prepare the Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté until fragrant.
6. Add Cream: Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese gradually, whisking until melted and the sauce becomes thick and creamy.
7. Add Crab: Gently fold in the fresh crab meat into the sauce. If desired, add lemon juice for brightness.
8. Combine Pasta and Sauce: Add the cooked fettuccine to the skillet. Toss gently to coat the pasta in the sauce, adding reserved pasta water as necessary.
9. Serve: Plate the Crab Fettuccine Alfredo, garnishing with fresh parsley.

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