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Lorenza

Lorenza Avila

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Recipe of Carbonara Pasta with Crab
Recipe

Carbonara Pasta with Crab

25 mins
Low
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This pasta with a creamy bacon sauce carries crab, echallot, garlic, and red pepper. It is exquisite!
Learn more about Lorenza Avila

Ingredients

4 portions
  • 250 grams bacon, finely chopped
  • 1/2 cups whipping cream
  • 1 egg yolk
  • 2 tablespoons vegetal oil
  • 2 teaspoons garlic, finely chopped
  • 1 tablespoon shallot
  • 2 1/2 tablespoons red pepper, chopped
  • 6 tablespoons orange juice
  • 3/4 cups crab meat
  • 2 cups pasta, Cooked

Preparation

Cook the bacon in a hot pan over medium-low heat until it is cooked. Drain the grease that you release.
Add the cream and let it boil. Add the yolk and stir well. Let it cool a bit.
In another hot pan, put the vegetable oil, garlic, echalot, and red pepper. Acitrone until the echalot is translucent and soft the pepper.
Add the clam juice and the crab meat. Once the liquid is reduced 25%, lower the temperature and add the creamy sauce prepared.
Add the cooked pasta to the pan and stir.
season with salt and pepper to taste

PRESENTATION

Sprinkle chopped parsley.

TIPS

You can reserve the largest pieces of crab and add them to the end to prevent them from falling apart.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Pkaos Vivas
26/10/2016 00:42:24
LO MÁXIMO

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