Fine Cooking

December 2017/January 2018

Fine Cooking Dec 2017-Jan 2018 - Cover /

Make It Tonight column
Just 30 minutes to dinner, start to finish

Pasta with Crab and Pancetta
This quick and easy pasta may remind you of carbonara, but with sweet crab and the bright zing of lemon.

Serves 4

Kosher salt
4 oz. diced pancetta (about 1 cup)
4 large eggs
2 1/2 oz. grated pecorino romano (about 1 cup); more for serving
2 medium cloves garlic, minced
Finely grated zest of 2 lemons (about 4 tsp.)
Freshly ground black pepper
10 oz. dried egg fettuccini
12 oz. cooked lump crabmeat, picked over

Bring a large pot of well-salted water to a boil.

Meanwhile, in a 12-inch skillet over medium heat, cook the pancetta, stirring occasionally, until crisp, 6 to 8 minutes. Using a slotted spoon, transfer to small bowl.

In a large bowl, whisk the eggs, cheese, garlic, half of the zest, and 1 tsp. pepper.

Cook the pasta according to package directions for al dente. Reserve 1/2 cup of the pasta cooking water, then drain. Immediately add pasta, pancetta, and 1/4 cup cooking water to the egg mixture, tossing to combine; gently toss in about two-thirds of the crabmeat and additional cooking water as needed. Season to taste with salt and pepper. Serve topped with the remaining crabmeat and zest. Pass additional cheese at the table.