Fettuccine Alfredo with Backfin Crabmeat
2 cups heavy whipping cream 1/4 pound lightly salted butter 1 1/2 cups grated Parmesan cheese 1/2 pound lump backfin crabmeat 1/2 pound fettuccine noodles 1/4 cup olive oil salt
Ingredients
- 2cupheavy whipping cream
- 1/4poundlightly salted butter
- 11/2 cups grated parmesan cheese
- 1/2poundlump backfin crabmeat
- 1/2poundfettuccine noodles
- 1/4cupolive oil
Directions
- 1
2 cups heavy whipping cream 1/4 pound lightly salted butter 1 1/2 cups grated Parmesan cheese 1/2 pound lump backfin crabmeat 1/2 pound fett
- 2
Plunge the dry pasta into the boiling water for about 6 minutes or until the pasta is firm and not pasty upon crushing the noodle between tw
- 3
Remove and drain, rinse in cold water until pasta is chilled
- 4
Toss chilled pasta in olive oil and store in refrigerator
- 5
If using fresh pasta, douse in boiling water in a strainer from 90 to 120 seconds, then toss directly into the prepared Alfredo sauce
- 6
Immediately before serving, thrust the chilled pasta in a strainer into boiling water to heat, then toss into Alfredo sauce
- 7
Alfredo Sauce: We find it most efficient to prepare this in a saute pan
- 8
Melt butter and add heavy cream