Crab Fettuccine Alfred
Ingredients
Pasta
1 pound fettuccine pasta
Water & salt for boiling
Alfredo Sauce
¼ cup unsalted butter
1 tablespoon olive oil
3 cloves garlic, finely minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
½ cup grated Romano cheese (optional but recommended)
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
¼ teaspoon ground nutmeg (optional, classic Alfredo touch)
Crab & Finish
8–10 oz lump crabmeat (picked clean of shells)
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
Extra Parmesan for serving
Step-by-Step Instructions
Step 1: Cook the Pasta
Bring a large pot of water to a rolling boil.
Add salt generously.
Cook fettuccine according to package directions until al dente.
Reserve 1 cup of pasta water, then drain and set aside.
Step 2: Start the Alfredo Sauce
In a large skillet or saucepan over medium heat, melt the butter with the olive oil.
Add minced garlic and sauté for 30–45 seconds, just until fragrant (do not brown).
Step 3: Add the Cream
Slowly pour in the heavy cream.
Stir gently and bring to a light simmer (not a boil).
Cook for 3–5 minutes, stirring frequently, until slightly thickened.
Step 4: Add the Cheese
Reduce heat to low.
Gradually whisk in the Parmesan and Romano cheeses.
Stir until the sauce is smooth, creamy, and fully melted.
Step 5: Season the Sauce
Add:
Salt
Black pepper
Nutmeg (if using)
Taste and adjust seasoning as needed.
Step 6: Add the Crab
Gently fold in the lump crabmeat.
Add lemon juice.
Warm for 2–3 minutes, stirring carefully so the crab stays chunky.
Step 7: Combine Pasta & Sauce
Add cooked fettuccine directly into the sauce.
Toss gently to coat.
Add reserved pasta water a little at a time if needed to loosen the sauce.
Step 8: Finish & Serve
Sprinkle with fresh parsley.
Serve immediately with extra Parmesan on top.
Serving Suggestions
Garlic bread or toasted baguette
Simple green salad with lemon vinaigrette
Steamed asparagus or broccoli
Tips for Best Results
Use freshly grated cheese (pre-shredded won’t melt as smoothly)
Keep heat low once cheese is added to prevent grainy sauce
Lump crabmeat gives the best texture and flavor
For extra richness, add 1–2 tablespoons more butter at the end
