Fettuccine With Crab, Bacon And Prosciutto
A luxurious pasta dish combining tender crab, smoky bacon, and prosciutto in a creamy tomato sauce, perfect for seafood lovers and special occasions.
Ingredients
Instructions
- In a 12-inch skillet, cook bacon until fat is rendered. Transfer bacon with a slotted spoon to paper towels to drain. Discard all but 3 tablespoons of fat.
- Add chopped onion and sauté over moderate heat for 5 minutes.
- Add minced garlic and diced prosciutto, cook for 1 minute longer.
- Stir in chopped fresh tomatoes and white wine, simmer uncovered for 10 minutes.
- Add crabmeat and heavy cream, heat through.
- Season with freshly ground black pepper to taste.
- Fold in chopped parsley and cooked bacon.
- Serve hot over cooked fettuccine noodles.
Tips & Substitutions
For a richer flavor, consider using pancetta instead of bacon. If you're short on time, canned crabmeat can be a great substitute, but fresh is always best for texture. Adjust the garlic to your taste, and remember to reserve some pasta water to help bind the sauce if it seems too thick. This dish pairs beautifully with a side salad to balance the richness.
Serving Suggestions
Serve the fettuccine in large bowls, garnished with freshly chopped parsley and a sprinkle of Parmesan cheese for an extra touch. This dish pairs well with a chilled glass of dry white wine and a side of garlic bread or a fresh green salad. For a heartier meal, consider serving it alongside Italian recipes like a classic Caprese salad.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the fettuccine on the stovetop over low heat, adding a splash of cream or reserved pasta water to maintain the sauce's consistency. Avoid microwaving as it can make the crab rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Fettuccine With Crab, Bacon And Prosciutto contains roughly 738 calories, with 17g protein, 151g carbohydrates, and 15g fat. It is an excellent source of dietary fiber (110% of the Daily Value), iron (75% of the Daily Value), and calcium (44% of the Daily Value), and a good source of vitamin C and vitamin A. It also contributes 31g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the sauce ahead of time and store it separately from the fettuccine. Simply reheat the sauce and toss it with freshly cooked pasta when ready to serve. This method ensures the pasta stays al dente and the flavors remain vibrant.
What type of crabmeat is best for this recipe?
Fresh lump crabmeat is ideal for this dish as it provides the best texture and flavor. If fresh isn't available, look for high-quality canned crabmeat, but be sure to check for any shell pieces and drain it well before adding it to the sauce.
Can I substitute the fettuccine for another type of pasta?
Absolutely! While fettuccine is recommended for its wide, flat shape that holds the sauce well, you can substitute it with linguine or even penne for a different experience. Just adjust the cooking time according to the pasta you choose.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).